Friday September 18, 2009
beat root
I spelled it wrong on purpose because it is such a funky plant...the bohemian beat poet of vegetables.
I just harvested mine. With the beets I washed and peeled them, put them in a pot, covered them with white vinegar and a little water, added two star anise, a teaspoon of cumin seeds and a half teaspoon of curry masala. Boiled until beats were cooked but still toothsome. Enjoy cold on the side of dinner, in sandwiches, in salads - yum!
& because I’m not once to waste an inch of anything I’ve grown myself - I cooked up the leaves with some potato and some seasonings to make a dramatic and delicious purple soup.
Baby beetroot leaves can be eaten raw, as a salad vegetable - the larger leaves you can cook as you would spinach or silverbeet. The leaves are packed with iron and lend a lovely purple hue to whichever dish you cook.
I get a kick out of eating (naturally) purple food. It’s the little things, right?