ecobites.com

Making your life greener - one bite at a time.

If you like spinach you will love beetroot leaves - cooked in the same way you cook your spinach. I steamed mine yesterday (just the leaves) and served them up with roast chicken etc. The young beetroot leaves are delish served in a salad.

Beetroot soup is a great hit with our family. Melt a knob of butter in a saucepan, rinse and chop the leaves and stalks, put them in the pan and gently cook until soft. Add your stock (I used chicken stock) and cook until the stalks are soft, which took about 5 mins. then liquidise. A little celtic salt and yummo. When the beetroot(bulb) is ready to pick we than make a soup with grated beetroot and grated potato and chopped leek cooked in chicken stock. No need to liquidise this one as it looks devine served in white bowls with a dob of plain yoghurt.

Basil, rose petals, mint, rosemary, nasturtium flowers or pods and other edible flowers are great as a garnish for your fine dining and are a pleasant alternative to parsley.