Rob’s Recipe of the Week: Super beet salad

June 10, 2021 by General Administrator

This week we’re getting beet tops. These are another little known highly nutritious gem that Canalside provides for us. Google tells me 1 cup of boiled tops provides 774% of your daily recommended vitamin K! (And less impressively, 48% of vitamin C and 15% calcium & iron). But there’s no point in something being healthy unless it’s good to eat too – hopefully this recipes will help with that.

Spicy chickpea and roasted beet salad with beet tops

Photo from Riverford

1 bunch beetroot, with leaves
olive oil
400g tin chickpeas, rinsed and drained
½ tsp ground cumin
½ tsp ground coriander
¼ tsp chilli powder
lemon juice
salt and pepper

Preheat oven to 200°C/Gas 6.

Cut the leaves from the beetroot. Trim, wash and peel. Cut the beetroot stems into short lengths and wash them and the leaves, then leave to drain.

Cut the beetroot into wedges and toss in just enough oil to coat. Season.

Pat the chickpeas dry with kitchen paper. Toss on another baking tray with just enough oil to coat.

Put the beetroot in the oven for about 30 minutes until tender. After the beetroot has been in the oven for 10 minutes, add the chickpeas.

Remove both from the oven and toss the chickpeas in the spices.

Heat a little oil in a large frying pan. Add the beetroot stems and fry for a minute or two. Add the leaves and stir to wilt.

Add a good squeeze of lemon, toss in the beetroot and chickpeas and stir. Check the seasoning before serving.


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