Another great use for the leaves of fresh beetroot. Here’s my version of this really simple recipe from this helpful website, Vegetable Gardens, posted by Pea Shoot. The leaves cook down to become creamy and delicious with a very faint, almost tarragon flavour.
Makes enough for 2-3 portions.
300 g beetroot leaves (there was about 500 g of leaves on my bunch beetroot)
350 ml vegetable or chicken stock
Sea salt and freshly ground black pepper
1. Wash the leaves and stalks well, and chop into 5 cm pieces. Melt a knob of butter in a pan, add the leaves and a pinch salt, stir fry for a moment, then add the stock.
2. Bring to a boil, and simmer for about 2-3 minutes or until the leaves and stalks are tender.
3. Season and set aside to cool for 10 minutes before blending until smooth. (don’t try and do this too soon as a heat vacuum will build up and likely blow the lid off once you turn it on!)