Did you know Beet Greens or Beetroot Leaves are a thing?
Rich in vitamins, high on fibre, low fat and amazingly versatile is what you get with Beet Greens. You can use the slightly-peppery, bright-green leaves with beautiful red veins as salad leaves, in place of, or mixed in with, lettuce. You can blanch them in hot water and drain and use the wilted leaves in Pilafs, Soups, Stews and Dals. You can make Indian ‘Saag’s or Curries with them, or add a texture to your everyday Sauted Vegies. You can even turn it into a yummy Pesto to use as a healthy dip for your lavash crackers or breadsticks, as a paste on bruschetta, or tossed in with your curly pastas as a pasta sauce. Got your creative foodie juices running?
And now for the best part…
Where I live in Bandra, I see shopkeepers and shoppers alike wrenching off the stalks and leaves of the beetroot and chucking them, before putting the blood red beet bulbs on the weighing scale to buy. Nobody wants them, because they don’t know what to do with them! So I always ask the guy behind the counter to fish out the discarded leaves for me, and I stand in a corner and pick out all the nice, crunchy, fresh good ones to bring home with me… absolutely free!!!
Up until now, I guess, because by letting you into this secret, I am sure more and more people will start reaching behind the counter for those discarded greens, and the shopkeepers will get wiser.
But hey, I am all for sharing something good, and would love it if you shared your something good in return. Come, get creative with me… add your own Beet Greens recipes, drop in suggestions or ideas here. Let’s ‘reduce, reuse, recycle’, and have some fun AND get healthy doing it!
Pictured here is my first Beet Greens Dish of the Week… I have used them simply as a zingy, green salad bed, topped with crunchy, fluffy Quinoa, and a slightly indulgent broth – a stewy mix of Pancetta and Peas – for this light and healthy meal-in-a-bowl! What’s your first Beet Greens dish?