We’ve all seen those people who eat an odd part of a fruit or veggie and questioned “but, won’t I die if I eat that?”
A common kitchen misconception is that we need to throw away all the ‘add-ons’ around the star veggie. But often, that’s where all the nutrition is hiding.
This is the first article in our ‘save from the bin’ series, where we delve into what’s safe for your plate – and what really should go in the bin.
First up… Beetroot leaves.
Call Popeye, because turns out beet greens have more iron than spinach! Who knew?
In fact, the leaves are packed with more vitamins and minerals than the beet itself, including vitamins A, C and K, as well as calcium to help build strong bones and fight Alzheimer’s disease.
Your new fave veggie is delish sauteed in coconut oil as a side dish or wilted through your morning eggs.
Bring on the beets!
Plus, a cheeky recipe (or two):
Roast Beetroot, Garlic and Chia Seed Tart
This crispy vegetarian tart calls for the whole beet (leaves and all) and is topped with a sprinkling of feta. Yum!
Red Beet Risotto with Garlic Sautéed Greens
Garnished with beet greens, this vibrant risotto packs an antioxidant punch.
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