I’ve written this piece in partnership with Victorinox who have supplied me with the walnut handled knife and the chopping board (pictured) below. As a kid I always kept a Swiss Army Knife in my pocket, now as an adult and professional I use their chef-knives in my home and professional kitchens.
Beetroot grows with a bountiful plumage of nutritious iron-rich leaves that taste like an earthy and flavourful rainbow chard.
These leaves usually get thrown away, either at the farm, or at the market when they are purchased. However beetroot leaves are delicious and well worth indulging in.
The leaves are usually removed because they perish quickly. Removing them is good practice when storing the root for long periods of time and helps prolong the life of the beetroot. However if you can find roots with their greens attached, this is a clear indication of freshness and means they were likely picked in the last few days, making them more delicious and nutritious than when they are stored.
If you purchase beetroots with their greens attached, keep the leaves and roots at their freshest by removing the stalks and leaves when you get home. Keep them separately in a bag or container in the fridge and use the greens as you would any other leafy vegetable. Or try making my beetroot leaf borani below.