This simple beetroot leaves stir-fry recipe celebrates the flavours of the season. Combining the earthy sweetness of beetroot leaves with the sharp bite of green garlic and the subtle heat of fresh chillies creates a dish that is both delicious and nourishing. It makes a perfect accompaniment to any curry, roti, or rice and can even be used as a flavorful topping for toast.
Winter brings with it a bounty of delicious root vegetables – beets, turnips, carrots, radishes. Friends and visitors to our farm often ask us if we can eat the leaves of the root vegetables. Most of us usually focus on the roots themselves, but the leaves and stems of all these root vegetables have incredible nutritional value and taste.
Cooking with Beetroot Leaves
Beetroot leaves, particularly, are a culinary treasure waiting to be discovered. Bright red and crunchy stems and vibrant green leaves add a burst of color and flavor to any dish. Beetroot leaves are a nutritional powerhouse, rich in vitamins, minerals, and antioxidants. They are a good source of iron, calcium, and vitamin C, and are also known to aid in digestion and detoxification.
This recipe is a frequent one cooked in our home during winter season and is also an attempt to highlight the importance of utilising every part of the produce we grow.
Beetroot Leaves Stir-fry with green garlic
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
- 100 g beetroot leaves
- 4 stalks green garlic
- 2-3 green chillies
- 1 tbsp Olive Pomace oil
- a pinch of asafoetida hing
- 1 tsp cumin seeds
- Salt to taste
- ½ turmeric powder
- 1 tsp coriander powder
Instructions
- Wash the beetroot leaves and green garlic thoroughly under water to remove all dirt.
- Finely chop all the fresh ingredients (beetroot leaves, green garlic and chillies). For beetroot leaves, remove the bottom of the stems.
- Heat oil in a pan. Add hing and cumin seeds.
- When the seeds start to sputter, add the green chillies and garlic white first. Sauté for 10-15 secs. Add in the garlic greens. Mix well.
- Add the chopped beetroot leaves. Mix well and cover.
- Cook covered for 2 mins.
- Open and mix well. The leaves should just become a little tender but not be overcooked. They will keep their vibrant green colour.
- Remove in a dish and serve hot.
Video
Notes
Don’t discard the greens the next time you harvest beets or find full ones at the market! Embrace this seasonal bounty and enjoy the deliciousness of this simple yet flavorful stir-fry.
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