Waste Not, Want Not: The Beet Goes On

1 June 2017

“Waste not, want not” was a familiar refrain at mealtimes when I was growing up. My parents had grown up with the rationing of World War II, and the lean years after it, and they were instilled with a mentality that saw nothing going to waste.

Here at Knidos Cookery Club, we’re big fans of this philosophy as an antidote to our throwaway culture. We couldn’t resist this beetroot on sale with it stem and leaves in place – bits that are more usually removed and discarded before the root hits the supermarket shelves.

The stems and leaves contain loads of nutrients and taste delicious when simply sautéed with a spring onion, a clove of garlic and a dash of soy sauce and lemon juice to make a great side dish.

Having been brought up to believe that beetroot was something that came pickled in jars and ready sliced, it was a revelation when I first came across the leaves and stems cooked in a similar way in Greece many years ago.

Don’t forget that you can also use the main part of the root in a vivid Rip Red Risotto or in a tasty Georgian pkhali  – the beet goes on!

Ingredients (serves 3-4 as a side dish)

the stems and leaves of a fresh beetroot

one garlic clove

one spring onion

soy sauce

olive oil for frying

juice of half a lemon

Method

Heat the olive oil in a wok or large frying pan over a medium heat and add the sliced spring onion and chopped garlic. Cut the stems from the beetroot (reserve the root for another dish). Separate the leaves from the stems.

Cut the stems into 2 cm slices and add to the onion and garlic and stir fry for five minutes. Shred the beetroot leaves and add to the pan, stirring constantly. Cook for two minutes, or until the leaves begin to wilt. Add a dash of soy sauce, stir and serve straight away, pouring the lemon juice over the beetroot  sauté.