Those Who Harvest
Those Who Harvest
Those Who Harvest

Recipes from


This recipe comes from our friend, chef Ricki Alleman. It’s a great way to use every part of the beetroot and get us thinking about reducing our general food wastage, not to mention it’s oh so tasty!


  • 1 bunch beetroot leaves
  • 1 onion
  • 2 garlic cloves
  • 1 cup cream or cream alternative
  • 2 Tbls olive oil
  • ½ lemon
  • salt
  • ground pepper


Finely chop onion. Wash and prepare beetroot leaves – cut into strips using the stems as well.

In a pan on medium high heat, add olive oil. Once oil is warm, add onions and garlic. Allow to simmer until onions are transparent, stirring regularly so that they do not burn, then add 1 tsp salt and 1 tsp ground pepper. Simmer for 2 minutes before adding beetroot leaves, and about ⅓ cup water. Cover the pan and let it cook for 2 minutes.

Now that the leaves are steamed, turn heat to medium. Add a bit more salt and pepper to your taste. Cook uncovered until water is gone.

Add cream, add more if you see fit. Stir and let it simmer for 2-3 minutes, adding a bit more pepper and a squeeze of lemon juice.

– Bushrah, one of those who harvest

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