Yay! Beetroot week is here!
In the same vein as yesterday, often people discard the main ingredient of this dish. If only they knew what they were missing!
Beetroot leaves are super tasty, not as mild as english spinach but not as iron-y as silverbeet. With a little butter, onion and bread crumbs they are an addictive vegetable side-dish with heaps of nutrients.
What is your favourite beetroot recipe? Or have you never tried it?
Leaves from 1 bunch of beetroot, rinsed
1 red onion, sliced
1 tbs butter
2 tbs bread crumbs
Salt and pepper to taste
Slice beetroot, smaller pieces for the stem section and larger for the leaves to help it cook evenly.