Stalk, leaf & tuber: beetroot total

I am from a 'vinegar-loving family': pickled gherkins, pearl onions, mustard pickles, 'Russian herrings', peppers stuffed with sauerkraut - a real treat! No sooner is the jar in the fridge than it's empty again. The same goes for beetroot salad, preferably with freshly grated horseradish. Always a hit! Always delicious.

Salad is just the usual way beetroot is eaten in Austria. But it can be so much more! There are many versatile recipes, and it can be enjoyed raw, cooked, baked or fermented. Its sweet, earthy aroma combines wonderfully with other ingredients.

Beetroot total! Not only the root, but also the stems and leaves are edible. Right now in June, you can find small beetroots with long stems and lots of green leaves at good markets. The tender beetroots are delicious when finely chopped and eaten raw, for example in salads. The greens can be prepared like spinach or Swiss chard, for example in a quiche. And the stems can be pickled in vinegar, among other things - delicious! Here is my current favourite beetroot recipe:

Pickled beetroot stems
- 300-400 g fresh stems (approx. 0.5 cm in diameter)
- 250 ml water
- 150 ml white wine vinegar or apple cider vinegar (5% acidity)
- 1 tablespoon sugar
- 1-2 teaspoons salt
If you like, you can also add garlic, peppercorns, bay leaves and mustard seeds.

Wash the stems thoroughly and cut them into 10 cm long pieces, place them tightly in a sterilised screw-top jar.
Bring the water, vinegar, sugar, salt (and spices) to the boil and simmer briefly, then pour over the stems to the brim. Everything should be well covered. Close the lid tightly immediately.
Turn the jars upside down and leave to cool (for a vacuum effect). Then store in a cool, dark place.

The stems are ready after two to three days, but they taste better after a week. Simply nibble on them or add them to salads, bread or cheese.

A simple plant. Beetroot is easy to grow, loves sunshine, loose soil and a little care when watering. It is harvested from late spring to autumn. It can be stored throughout the winter. Then it tastes divine when baked in the oven!

Super healthy! In terms of health, red beetroot is in a league of its own: folic acid, iron, potassium, vitamin C and lots of antioxidants make beetroot a fountain of youth for the body: it lowers blood pressure, reduces inflammation and strengthens the immune system.

And if you suddenly see pink in the toilet the next day, don't panic. It's betanin, a pigment that is largely excreted in the urine. It is also said to have antioxidant and anti-inflammatory properties.

Have fun experimenting. And if you end up making salad out of the turnips again, so what! The most important thing is that it tastes good! 🫜

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