Nutritious, iron-rich and delicious. Beetroot greens have so much potential from a culinary and diet perspective - so, why waste?
Beetroot or beet greens can stand up as the star of the dish when given a moment to shine in a number of easy savoury recipes, as well as being a delicious way of getting your daily dose of greens.
From simply wilting the greens in hot olive oil with a little garlic as a side dish, to using them in soups and sauces or in stand-alone salads, they're too good to put in the bin.
Fifty percent of all vegetables and herbs we buy are thrown away, a shocking figure that is easily fixed with a little creativity in the kitchen. Join Massimo Bottura and Karime Lopez in our new seriesWhy Waste? and they'll inspire you to see the potential in vegetables and herbs.
Find out some of the best ideas for using beet greens in the recipes below.
What are beet greens?
Beet greens are the scarlet stems and green leaves attached to the top of the bulbous beetroot. Not only are they completely edible, they have a delicious sweet flavour, much like Swiss chard.
How to store beet greens
Beet greens can wilt quickly, so keep them at their freshest by removing the stalks and leaves when you get home and storing separately in a container in the fridge.
Try Elizabeth Stark's root-to-leaf beet soup recipe, topped off with a vibrant green beet pistou. Simply pulse the greens with garlic in a blender, then drizzle in olive oil while still blending, and season before spooning over your purple and earthy beetroot soup.
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