NUTRITION: COOKING BEETROOTS FOR MY LUNCH

Today, I have been lucky enough to receive 1 bunch of red baby beetroots and 1 bunch of golden baby beetroots. Receiving fresh products is always a joy and an excitement. A multitude of  ideas are coming and the desire to realise a stunning dish is priceless.

So, after a few minutes thinking how I could use the all part of the beetroots, I finally came up with an idea. The most important for me, was not to waste any parts of the beetroot. Leaves were green, crunchy and appetising. Stems were colourful, juicy and crunchy too. Beets are one of my favourite vegetables. From root to leaf, the greens and stems are edible, it means that the options to make different dishes with beetroots are countless.Below I will explain to you my favourite ways to cook and plate beetroot, using the whole vegetable. Heaven on a plate for everyone in love with beets and vegetables.

Start trimming the leaves and stems to the beetroots. Wash everything separately. To roast the beets, cut two pieces of foil (one for the red, one for the golden beets), add a splash of olive, salt, pepper and one garlic clove in each. Make a little parcel and roast them in an oven turned to 180 degrees Celsius for 45 minutes with a splash of water on the bottom of the tray to create a steam environment. The beets will cook faster. When cooked, open the foil and start to take the skin off the beetroot. Do this by using a paper towel to wipe the skin off. (Don’t forget to wear a pair of gloves, if you have some at home and don’t burn yourself!)

Meanwhile, finely chop the beetroot stalks. Shred large beetroot leaves and reserve the small beetroot leaves to garnish.

Heat oil in a medium sized pan over a high heat. Add 2 diced shallots, 2 garlic cloves grated and some spices (I recommend a pinch of cinnamon and a pinch of All Spice). Cook, stirring continuously until softened. Stir in the chopped beetroot stalk and shredded leaves. Cook, stirring occasionally, until stalk begins to soften. Add a tablespoon of chopped dill and lemon juice, and cook for a further 4-5 minutes. Season with salt and pepper, then transfer to a serving bowl. From earthy and crunchy to sweet and tender, this salad is sublime for anyone loving beetroots.

PS: Leaves and stalks are nutritious. High in fiber and minerals, beet stems contain betalain pigments, a powerful source of antioxidants good for reducing inflammation and preventing heart disease.