Beetroots are so good that the greens do get ignored very often. If you buy new season beetroots with greens, don’t throw the leaves away, they have a higher nutritional value than the beetroot itself. You can use them as you would use spinach.
Beet greens supply good amounts of protein, phosphorus, zinc, vitamin B6, magnesium, potassium, copper, vitamins A, C and K, calcium, and even have a higher iron content than spinach. These leaves are also a great source of fiber and are packed with antioxidants.
12-14 beet green leaves
1/2 cup steel cut oats
1 cup boiling water
2 garlic cloves
Salt and pepper
3-4 button mushrooms, approximately 60-70g
300ml lactose free light cream
1/2 cup walnuts
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1 cup diced tomatoes
1. Cover the oats with boiling water in a dish with lid. Put aside for 30 minutes.
2. In the meantime, wash the leaves and cover with boiling water from a kettle. Leave to cool.
3. Peel and finely grate the carrot and combine with spices and seasoning for cooking in red sauce. For white dolmades, finely dice the mushrooms and season well.
4. To prepare the red sauce, finely dice the capsicum and mix with tomatoes and seasoning. For the white sauce, crush the walnuts and combine with the cream and seasoning.
5. The oats water should be absorbed, if not then drain the excess water. Mix the oats with the required ingredient: carrot or mushroom.
6. Wrap the filling into all the allocated beetroot greens.
7. Prepare a casserole pot with splash of sunflower oil, warm up with garlic. Make a single layer of beet dolmades into the casserole and cover with the red or white sauce. If any leaves left cover the top with leaves and slow cook for 15 minutes.
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