Tuesday, 22 May 2012


I love beetroot. It's growing nicely in the garden at the moment. I sowed it quite thickly, but germination was so good that I have to seriously thin it out now. Not much of a chore, as I like baby beetroot even more than fully grown one.

I grow two varieties.
  'Early Wonder'
The leaves and stalks get chopped up as well.
Everything into the pan, where I've already sautéed garlic, chili and ginger with some turmeric. Put the lid on and let it do it's thing until the beetroot is nicely soft.
Serve with a fried egg.
 Isn't that egg yolk gorgeous?! Our girls are doing a great job, don't you think? :)


Sue@G.L. Allotments said...

Must admit I've only ever used young beetroot leaves raw in salad. Waht do they taste like cooked?

Bumble Bee Cottage said...

I love beetroot too and am very jealous! Our vegetables are only just coming on at the moment and are a few weeks away from harvesting. I miss the warmer climate where things grow faster.

Veggie Gnome said...

Sue, they are very tender and maybe just a bit like young silverbeet leaves. Definitely worth using in cooking. :)

BB-Cottage, hope you'll have tons of lovely veggies soon, so that you don't have to be jealous. ;)