Yard-To-Table
One of the best things about growing vegetables and herbs in your backyard is that you get to eat the produce right after picking them. Especially with greens, they are lush and vibrant when you pick them early in the morning.
I love growing beets every spring. For one, the seeds can be sown directly outdoors. For another, they require very little maintenance. And best of all, I can keep harvesting the leaves many times. Yes, even while the beet roots are growing beneath the soil. How cool is that?
The stems and leaves from beets are totally edible and extremely delicious! I make several curries (poriyal in Tamil, thoran in Malayalam, bhaaji in Hindi and palya in Kannada) while my beet roots are continuing to grow and develop under the soil. Picking leaves does not impact the growth of the root systems. That said, don’t pick all the leaves in one go. Leave some for the plant to do its photosynthesis job.
Beet Leaf Thoran
Beet Leaf Thoran
My friend and fellow gardener Sara Cheriyal gave me this recipe. This is a traditional dish from the Indian state of Kerala. She says she prepares this dish with a variety of vegetables like cabbage, beans, mushrooms and spinach. I decided to try this with the abundant beet leaves I had picked, and have tweaked the recipe to suit my taste. I hope you will fall in love with this quick, simple, yet delicious curry, as much as we have.
Even if you don’t grow beets in your garden, you can make this from bulk beets that still have their stalks and leaves attached. Make sure they are fresh and vibrant. Use them as soon as you bring them home.
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- Harvested Beet Leaves
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- Beet Leaves from my garden
Zero Wastage Recipes
Don’t you love it when every part of the plant is used in our culinary adventures?! If you are growing your own beets, use the roots in making Kaanji – a Fermented Drink from North India. You can also use the beet leaves and stalks along with the beet roots in making this Beet (Root & Greens) Palya.
Check out a few South Indian curries on our website:
- Blended Chickpeas and Cluster Beans Curry
- Cabbage & Carrot Masala
- Eggplant Potato Spicy Medley
- Snake Gourd Coconut Sauté
- Easy Sautéed Tindora
- Raw Plantain with Yogurt Curry
- Sautéed Cabbage and Bell Pepper
- Banana Stem Curry
- Sautéed Sprouts and Vegetables
- Beet (Root & Greens) Palya
Beet greens are an excellent source of vitamin K, vitamin A (in the form of carotenoids), vitamin C, copper, potassium, manganese, vitamin B2, magnesium, vitamin E, fiber and calcium. They are a very good source of iron, vitamins B1, B6, and pantothenic acid, as well as phosphorus and protein. Beet greens promote eye health, lower blood pressure, improve cardiovascular function, and boost immunity and blood health amongst other benefits.
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Yard-to-Table Beet Leaf Thoran
Ingredients
- 8 Cups Beet Greens - Chopped (See instructions)
- 2 Teaspoons Coconut Oil
- 1/2 Teaspoon Mustard Seeds
- 1/2 Teaspoon Cumin Seeds
- 1 Teaspoon Chana Dal
- 1 Teaspoon Urad Dal
- 2 Dry Red Chili - Or to taste
- 2 Green Chili Pepper - Or to taste
- 4 Cloves Garlic - Fresh
- 1 Inch Ginger - Fresh Root. Grated
- 1 Curry Leaves - Sprig
- 6 Tablespoon Onion - Red, Chopped
- 1 Teaspoon Salt
- 1/2 Teaspoon Turmeric Powder
- 1/2 Cup Grated Coconut - Fresh or Frozen
Instructions
- Wash beet leaves well. Use a salad spinner to drain excess water from the leaves, or pat dry with a towel.
- Separate the stalks from the leaves by cutting under the base of the leaves. Chop the stalks into 1" pieces. Roughly chop the leaves and keep them until the end.
- Chop the onions, green chili, and garlic.
- Heat oil in a pan. Splutter mustard seeds. Add cumin seeds, chana dal, urad dal and dry red chili and sauté for 20 seconds.
- Add chopped green chili, garlic, grated ginger and curry leaves and sauté for 30 seconds.
- Add onions and sauté until translucent - about 5-6 minutes.
- Add beet green stalks, salt, turmeric and sauté for 3 minutes.
- Add chopped beet greens. Mix well.
- Add grated coconut (fresh or frozen) and mix well. Cover with lid, turn off the stove and allow the leaves to wilt in the heat. Remove the lid, mix again after a couple of minutes.
- Serve hot with Savory Brown Rice Pongal
