We harvested some of our beetroot crop yesterday. We planted them late, so they’re only little; around the size of a ping-pong ball.
Their leaves look pretty cool.
Turns out you can eat beetroot stems and leaves – like salad leaves when they’re small, and like spinach when they’re bigger. Today we’re having our beetroot tops wilted with butter, as a side to chicken and puy lentils with mushrooms. We’ll have the beetroot roasted with parsnips tomorrow, along with the rest of the chicken and lentils.
I came across a few other interesting recipes using beetroot leaves:
Beet leaf salad, plus Nigel Slater’s beet root/leaf ideas