How to turn beetroot leaves into a sparky sauce – recipe | Waste not
A thrifty and pungent beetroot-leaf dressing to go with earthy roast beets, lentils and sharp feta
The Chef’s Manifesto, a nonprofit food sustainability network, recently helped launch a campaign called Beans is How in a bid to double bean consumption by 2028. Legumes have been identified by nutritionists, agricultural scientists and key leaders as a good choice for both people and the planet, and are affordable, nutritious and low-impact. I’ve been working with LegumeChef, which raises awareness of the benefits of pulses, to come up with suitable whole-food zero-waste recipes, and today’s dish combines earthy lentils, sweet beetroot and sour cheese with a piquant dressing made from the beetroot’s leaves.
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