Monday, 18 April 2011

Roots 'n all

~ by Sasha

Growing up in a very middle-class household, we were unknowingly a family of undercover Earth warriors because we were taught to use things sparingly or in their entirety – for example, only use as much dishwashing liquid as is necessary for the dishes you’re washing; and make use of the compost heap for all the leftover organic bits and bobs, egg shells and tea bags included. Works for both the environment’s sake and for that of the wallet!

Beetroots are in season now, so my mom came up with a brilliant plan of using the entire plant in a salad – stalks, leaves and all! She cooked the roots in the pressure cooker to save time, then used the same pot with the same water to steam the trimmed stalks and leaves. It came out really nicely with an Asian-infused dressing of sesame oil, soy sauce and rice vinegar with a splash of orange juice for sweetness.
Brilliant nutritional value too, as beets are a rich source of antioxidants and nutrients, including magnesium, sodium, potassium, vitamin C and betaine, which is important for heart and blood health.


Beet water can also be used to dye small items…if you’ve ever longed to make a pair of white socks a light shade of pink!

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