Beetroot Leaves in Somerset Cider Vinegar

26/6/2013

Everyone cooks their homegrown beetroots but discards the leaves. Here is a recipe for preparing the foliage from beetroot plants. It typically uses just the leaves but the beetroot stalks can be added as well if they are not too old. Curry aficionados may want to add fresh ginger and their favourite spices to make a spectacular bhaji dish.

Ingredients

I pound beetroot leaves (and chopped stalks)
2 or 3 rashers of streaky bacon
1 diced onion
3 cloves diced garlic
¼ teaspoon chilli flakes or one fresh chilli
3 teaspoons sugar
½ cup water
¼ cup Somerset Cider Vinegar

Method

1) Wash Beetroot leaves and tear into pieces.
2) Cook bacon gently in heavy bottomed pan. Add onion (and a little oil if necessary) and cook for a few minutes. Add garlic and cook for further minute before adding half a cup of water.
3) Add chilli and sugar and bring to the boil.
4) Add Beetroot leaves and simmer for 5-10 minutes.

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