Save the beetroot leaves!
Belonging to the same family as chard and spinach, both the beetroot leaves and root can be eaten - the leaves have a bitter taste whereas the round root is sweet. Beetroot is of exceptional nutritional value; especially the greens, which are rich in calcium, iron and vitamins A and C. Beetroots are an excellent source of folic acid and a very good source of fiber, manganese and potassium. The greens should not be overlooked; they can be cooked up and enjoyed in the same way as spinach.
When selecting beets choose small or medium sized beets whose roots are firm, smooth-skinned and deep in color. Smaller, younger beets may be so tender that peeling won't be needed after they are cooked. Avoid beets that have spots, bruises or soft, wet areas, all of which indicate spoilage. Shriveled or flabby should also be avoided as these are signs that the roots are aged, tough and fibrous. While the quality of the greens does not reflect that of the roots, if you are going to consume this very nutritious part of the plant, look for greens that appear fresh, tender, and have a lively green color.
Beetroot Salad Recipe:
2 bunches of beetroot (approximately 8-10 beets)
2 tbsp olive oil
2 tbsp white vinegar
2 tbsp salt
1. Bring a large pot of water to a boil.
2. Boil Beets for 45 minutes or until tender. Test the beetroot with a skewer. It is cooked if a skewer pierces the flesh easily. Set aside to cool.
4. Once cooled, peel the beetroot, cut into wedges.
5. Meanwhile, roughly chop leaves. YES-SAVE THE BEET ROOT LEAVES!
6. To make the dressing, whisk the olive oil and white vinegar together in a small bowl.
7. Drizzle the dressing over the beet root leaves and use your hands to gently massage the leaves and dressing.
8. Sprinkle the salt over leaves and use your hands to gently massage the salad. 9. Add the beetroot wedges and enjoy!
Recipe courtesy of Leah Itsines.