Beetroots: eat them all
June 10, 2011
I can't find fresh beetroots in my town, so I decided to grow them, as I told in the post Pink Crackers with Poppy Seeds. I choose the Cylindra variety: because of its cylindrical shape it can be grown in small spaces, like my rooftop pots.
Maybe it was too soon but I already harvested the first two small beetroots.
They were gorgeous, bright and tender, and we ate them raw.
I already knew that beets stems and leaves can be eaten, they resemble my rhubarb chards, in both color and flavor.
I dropped only a few outer leaves, and I tossed in a pan with butter: they had an incredible taste, rich with an earthy aftertaste ... Do you believe that we liked the stems even more than the beets?
Read also: Deep purple beetroots.
Another recipe with beetroot leaves and roots: Baby Beetroots Omelette.
One year ago: Paprika and tomatoes teaser
Three years ago: Tourist in the pot
This is my entry for Grow Your Own.
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