Discover the hidden culinary delight in beetroot leaves – a healthy and flavourful side dish packed with nutrients.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Beetroot Leaves
Servings: 6 People
Ingredients
- 2 Bunches Beetroot Leaves , well washed
- 3 tbsp EVOO , Extra Virgin Olive Oil
- 2 tbsp White Vinegar , mild
- ½ tsp Dry Coriander , finely ground
- 1 tsp Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- Start by cutting the stems from the leaves. Cut the leaves in large chunks and the stems in pieces of about 2cm and keep aside separately.
- Get a large pot or casserole, fill it up by 2/3 and place on high heat. Bring to a boil and add the stems cooking for a total of 8’. Remove to a colander and allow to drain.
- In the same pot add the cut leaves and cook for 6’. Remove from the water and make sure that you get rid of most of their water.
- Add both stems and leaves into a serving plate, pour the vinegar and drizzle with the oil. Sprinkle the coriander and season with the salt and pepper.
