People always ask me can you eat beet leaves? Happily, yes! This recipe is inspired by one of Nigella’s from her important book How to Eat. I have reworked it a little, but you can use parsley instead of sprouts if you like. Here’s a simple recipe about how to cook with beet leaves. I’ve been celebrating beets for years, especially the stems and leaves, which make a very restorative Beet Top Tea – a proven hangover tonic!

How to cook with beet leaves
1 bunch beetroot with stems and leaves attached
80 grams gluten-free soba noodles
1 teaspoon shoyu – Japanese soy sauce
1 tablespoon mirin
1 teaspoon rice wine vinegar
1 dessertspoon freshly grated ginger
1 cup sprouts

1. Boil water for noodles in a large pot
2. Remove beets from beet stalks and leaves and set the beets aside for a future soup or a salad recipe
3. Wash beet stalks and leaves in a sink full of water, drain and cut into about 2 inch pieces
4. In a heavy based pan, cook rinsed beet tops with just the water that clings to the leaves
5. Cook noodles in plenty of rapidly boiling water. Drain and refresh under cold running water, pat dry with paper towels
6. Combine remaining ingredients and mix gently through the cooked noodles
7. Add seasoned noodles to the pan, toss with beet tops so the noodles are tinged with a lovely pink colour from the leaves. Add more shoyu as required
8. Remove from heat, toss through sprouts or parsley and serve warm  

Beets have strong detoxifying properties, as they are high in chlorine, which assists in the cleansing of the liver, kidneys and bloodstream. Beets are also rich in potassium that can help to balance the metabolism and the rich, red colour helps to tonify the blood and cleanse the liver. The perfect autumn and spring pick-me-up!