A handful of beetroot leaves might be destined for the compost bin or worse – but not on our watch! With a growing awareness of sustainable cooking and reducing food waste, home cooks are increasingly looking for ways to get more use out of their veg. Beetroot leaves, in particular, deserve a second chance: they're surprisingly versatile and pack a punch of earthy flavour when cooked just right.
One traditional South Indian method that's caught our eye is 'poriyal', a tasty side dish made by sautéing beetroot leaves with onions, mustard seeds, curry leaves, and a hint of chilli powder. For added crunch, try stirring in some urad dal or crushed cashews – and finish it off with a sprinkle of freshly grated coconut and coriander.
The expert-approved technique from Maunika Gowardhan's cookbook 'Curry' involves cooking the greens without adding extra water, allowing them to release their natural moisture and soak up all those delicious spices. Don't forget to cook the stalks alongside the onions – they add a lovely reddish hue to the dish and become tender as a result.
This recipe not only opens up new flavour possibilities in your kitchen but also chimes with our efforts to cut food waste. Instead of throwing away those beetroot leaves, why not turn them into a nutritious side that's perfect for serving with boiled beetroot, yoghurt, chapatis, or rice? The recipe serves two to four as a side and requires just 160g of beetroot leaves – and common pantry staples.
As we continue to see the popularity of global cuisines soar in the UK, coupled with our national push for sustainability, this recipe couldn't be more timely. By finding creative ways to use every part of your produce, you'll not only discover new flavours but also do your bit for the planet. Give it a go and experience the simple yet effective joy of cooking beetroot leaves like a pro!