Asian Style Beetroot Leaves

Eliminate food waste with this easy water saute

Are you throwing away a perfectly good and nutritious ingredient? Beetroot leaves are often discarded, however this easy cooking technique is a really delicious way to enjoy them.  Beetroot leaves have the flavour of spinach, but a more robust texture like some of the more hardy leaves such as kale.  The purple stems can be bitter, so you may wish to remove them from the point where they join the leaves. There is no need to remove the stems from within the leaf itself, like you would kale, as they are not so tough.

This dish can be used as a side dish, stirred into buckwheat noodles or served as a part of a warm salad.

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Asian Style Beetroot Leaves


The leaves of 6-8 beetroots (around 400g)

2 tablespoons coconut oil

2 cloves garlic, crushed

4 cm fresh ginger, minced

2 tablespoon minced spring onion (also called scallions/green onions)

1 teaspoon tamari

1 teaspoon rice vinegar

A drizzle of sesame oil

Pinch dried chilli flakes

Pinch sea salt


  1. Wash the beetroot leaves thoroughly and pat dry to remove any excess moisture. Shred the leaves.

  2. Heat the coconut oil in a sauté pan or frying pan, over a medium heat. Add the crushed garlic, fresh ginger and spring onion and sauté for one minute.

  3. Add the shredded beetroot leaves and toss so they are coated in the oil. Leave to wilt for 3-4 minutes, stirring occasionally. Add 4 tablespoons of water. Cook on a medium heat until leaves have softened and the water has evaporated. This may take up to 6-8 minutes.

  4. Finish with the tamari, rice vinegar, a drizzle of sesame oil, a sprinkling of sea salt and dried chilli flakes.

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