John Myers
Beetroot-leaves Lettuce
The perfect beetroot-leaves lettuce recipe with a picture and simple step-by-step instructions.
- 1 kg Beetroot with leaves and stems
- 5 tbsp Vinegar
- 2 Garlic cloves chopped
- 2 Discs Chopped ginger
- 1 smaller Apple in small pieces
- 3 tbsp Olive oil
- 0,5 bunch Chopped parsley
- Salt pepper
- Cut off the leaves and stems from the beetroot.
- Wash the tubers well and bring to the boil in a saucepan with water and cook at a low temperature (approx. 1 hour)
- Then drain, quench, peel and cut into slices.
- Wash the stems and leaves well and cut them into pieces.
- Cook these in a saucepan for about 15 minutes until they are soft.
- Finally add vinegar and salt and cook for another 2 minutes.
- Drain the leaves, drain well and let cool down a little.
- In the meantime, chop the garlic, parsley and ginger.
- Put the beetroot bulbs and leaves in a bowl and mix with the olive oil, vinegar, salt, pepper, garlic, ginger, apple and chopped parsley.
- This salad goes well with a hearty meal. We had a beef minute steak with it.
- The beetroot leaves contain even more vital substances than the tubers.
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