When Susan announced that she is hosting weekend herb blogging, I couldn't think of a better plant than beets for a fresh recipe. It has been 2 years since I entered the culinary world (A kitchen of course!) and all these years I have chopped the beet greens from the blood red beets quite nonchalantly. This week I made better use of the greens than throwing them into the trash bin with a cavalier attitude. Hence, The carrot-green saute was born. Thanks to Avi for letting me know that beet greens are very nutritious. This is my contribution to weekend herb blogging, hosted by Susan and is the brain child of Kalyn. WHB is now entrusted to Haalo.
Beet Greens are very low in Saturated Fat and Cholesterol. They're also a good source of Protein, Folate, Pantothenic Acid, Phosphorus and Zinc, and a great source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Vitamin B6, Calcium, Iron, Magnesium, Potassium, Copper and Manganese.
Pic Courtesy: www.thedailygreen.com
2-3 carrots chopped into small sized cubes
1/3 cup of chopped beet greens
1 green chilli finely chopped
1/2 a medium sized onion chopped
1 tsp of mustard seeds
1 tsp of red chilli flakes (according to taste)
2 tsp of oil
salt to taste
Heat the oil in a pan and let the mustard seeds crackle.
Add the green chilli and onions. Fry till the onions get transparent.
Add the red chilli flakes and the veggies.
Mix well with salt and add 1/4 cup of water.
Close and cook for about 10 mins. Stir occasionally to avoid burning of the veggies.
Once the veggies are cooked, stir fry them until the water has evaporated.
Serve hot with rotis.