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You can eat cabbage leaves - what about beetroot and others?

Created : 11:38 on 4th July 2011 by crispy
I just revisted this useful thread about eating cabbage leaves here:
http://www.landshare.net/questions/239can-you-eat-lower-cabbage-leaves-i-know-i/

I've heard that you can also eat beetroot leaves. I have some beautiful-looking beets growing at the moment, and wondered if anyone had any tips on how to eat the leaves? Beetroot recipes also welcome!

Also, are there any other vegetable plant leaves that are surprisingly edible that we may not have considered making use of?
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Replies (6)

by jtintinb (0)
as answered by others yes defo to leaves works wonders in salads, but dont forget the stalks use these like chard again great in salads.
The beauty of beet is to use everything
by ossettonions (1)
Cauliflower leaves are edible, I tend to chop the leaves up and boil them as you would cabbage then five minutes before end of cooking add the cauliflower florets (waste-not-want-not). I've not tasted beet leaves but they do put the baby leaves in some of the less boring pre-packed salads you can buy. Heard that the stems can be quite tough.
Just thought I'd mention broad beans cooked in the same pan as cauliflower...yummy combination!
by rhiannon0209 (1)
You can eat young beetroot leaves raw or cooked - just use like spinach...
by crispy (0)
That sounds delicious - thanks for the tips :)
by pgh (1)
We seldom have enough beetroot leaves to use on their own but they can be combined with chard leaves and cooked similarly. We recently fried some bacon offcuts then added the beetroot/chard, garlic and spring onion and cooked for a few minutes. We added this to pasta sprinkled with Parmesan cheese.

Fresh beetroot we boil and then cut into cubes and sprinkle with salt and sesame oil to eat as a side salad. Or it can be made into delicious soup served chilled with cream or yogurt.
by upsadaisy (1)
Hi,

Yes, you can eat beetroot leaves, beetroot belongs to the spinach family.

Small leaves can be used in a salad, or gently steamed.

You could make soup by melting a knob of butter in a pan, add a small chopped onion, small potato. Then add the chopped, washed leaves and stalks with stock and cook for about 5 minutes; liquidise and add salt and pepper to taste.

I thinned our beetroot last week and couldn't resist pulling a leaf and eating it on site, to me it tasted mild and spinach like.

I wanted to preserve the little beetroots, so after cutting the tops, I washed the roots and boiled in plenty of water until tender. I then left them to cool before taking the skin off and packed them into sterilised jars and covered with cider vinegar.

Leave to mature for a few weeks.

Hope this helps!






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