Beetroot from leaf to root

I am currently still in the beautiful Provence and one of the many things I enjoy are the marchés des producteurs. The other day I found some gorgeous looking beetroot and could not hold myself. Don‘t you just love these leaves…they look like they have blood going through their veins.

Back at home I washed them and cut them into small stripes before making a sauté from them with a bit of olive oil and some crushed garlic. I added a pinch of wild garlic salt, which I made earlier this year. I let this cool and once we were ready for dinner, I added the sautéed leaves to the cubed beetroot, added some olive oil and some cumin and a really tasty and fresh salad was ready to be enjoyed. Bon appétit!


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