I love beetroot – Part 3: What to do with beetroot greens
Saute a couple of spring onions (finely chopped) with some fresh chopped Basil (you could use coriander) and garlic in a little olive oil (a bit naughty as olive oil doesn’t like to be heated) on a medium heat until tender.
Stir in your chopped beet greens and a wee dash of water. Cover with a lid and cook on low until tender.
Add a splodge of white wine vinegar and salt and pepper to taste.
Serve hot or cold.