Beetroots are scrumptious added to a roast chicken dinner. They are delicious roasted in a little olive oil with carrots, parsnips, par-boiled potatoes, red onion, peppers, lemon and garlic, sea salt and crushed black pepper and maybe a few herbs or chilli flakes...mmm...a feast...
When the beets are nice and small I love to use the leaves in salads...they look so pretty and I hate to waste them when using the roots. But they are getting bigger now and the leaves are a bit tough for salads. I couldn't bare to throw them away and so I made a risotto supper with them the following evening.
It really was a simple supper using a few store cupboard ingredients.
- Wash the beetroot tops (leaves and stalks) thoroughly and cut into pieces.
- Place in a saucepan, cover with vegetable stock and cook until tender.
- Remove the tops when cooked and reserve both the stock, and tops for later.
- Meanwhile slice a small red onion and sauté until soft.
- Add a crushed garlic clove and cook a little while longer.
- Add a cup of risotto rice and cook for a couple of minutes.
- Gradually add stock until the rice is ready, adding the beetroot tops in the last few minutes.
- Add plenty of grated parmesan cheese
- Check the seasoning...you may not need to add any salt or pepper if the stock is well seasoned as the Parmesan is quite salty too.
If you like spinach or chard I'm sure you'll love this risotto...
Thanks B for all the little seedlings you gave us in spring...