Save the stem and green leaves of that bunch of beetroot you bought. Then, clean and sauté them up with some garlic, ginger, ...

Add beet leaves to pan along with about a 1/4 cup of water to create steam and lower heat to low. Step 5. Stir frequently ...

In the Carpathian highlands, in summertime, Hutsul women often sue beetroot leaves to make a variation of holubtsi (‘little doves’), the iconic Ukrainian dish of cabbage rolls. The beet laves ...

Grate beetroot and carrot and finely chop the onion and capsicum. Put some curd in a bowl and whisk it until smooth. Garnish with chopped coriander leaves. It is best to enjoy this raita as soon as ...

If you roast it yourself, save the beetroot leaves, wilt them down and stir through the risotto. Each serving provides 371 kcal, 27g protein, 76.5g carbohydrate (of which 14.5g sugars), 32g fat ...

Heat 2 tsp oil in the same pan and add the chopped beetroot. Cook for 10 minutes without adding any water, stirring occasionally. Once cooked, let the beetroot cool completely.

Place whole unpeeled beets in a saucepan with cold water (reserve beet leaves and stalk for another use). Bring to the boil and then simmer until cooked. Rinse and when cool enough to handle ...