USE ALL OF THE BEETROOT: I love beetroot but I’m not very adventurous with this fab vegetable. Usually I simply grate them and have them raw in salad, or boil them and use as a vegetable or pickle them.
My sister makes an amazing beetroot and chocolate cake. And one friend recently served up delicious beetroot fritters.
But this veg is even more versatile. If you’re cooking beetroot, DON'T THROW AWAY THE LEAFY TOPS AND STEMS. They are edible. Use them instead of spinach, swiss chard or bok choi. You can steam, braise or sautee them. Add them to soups or stews or even eat them raw.
Even better, beetroot are packed with essential nutrients and are a great source of fibre, folate (vitamin B9), manganese, potassium, iron, and vitamin C. They can improve blood flow and lower blood pressure.
My sister makes an amazing beetroot and chocolate cake. And one friend recently served up delicious beetroot fritters.
But this veg is even more versatile. If you’re cooking beetroot, DON'T THROW AWAY THE LEAFY TOPS AND STEMS. They are edible. Use them instead of spinach, swiss chard or bok choi. You can steam, braise or sautee them. Add them to soups or stews or even eat them raw.
Even better, beetroot are packed with essential nutrients and are a great source of fibre, folate (vitamin B9), manganese, potassium, iron, and vitamin C. They can improve blood flow and lower blood pressure.
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