Beet leaves can be used just like any other greens and this easy and simple sauté of beetroot leaves with coconut, Beetroot Leaves Thoran, brings out the best in those leaves with a whole lot of flavor. Done in 20 mins!
I have always been a fan of greens! Especially when they are cooked in such a simply way to highlight their essence. Just a quick sauté!
It is one of my favorite sides to make if I don’t have that much time to make something or just want something in addition to what I have already cooked. Greens don’t take much time to cook, they wilt so very quickly, that by the time you set your plates on the dinner table, these are done.
Being a vegetarian, greens are a good majority of the way I get some iron into my body. Sadly, the iron in green leafy vegetables don’t get absorbed that well like that in meat.
I always squeeze a little bit of lime / lemon at the end to kinda help with the absorption. Citric acid and Vitamin C when taken with plant based iron sources enhance their absorption capability. While on the topic of iron absorption, stay away from Calcium to combine with greens as it is an inhibitor to absorption in your body.
This Beet Leaves Sauté recipe is
- Very easy to make
- Need minimal ingredients
- Takes only 20 mins to make
- Very delicious and healthy for you.
Beetroot Leaves Thoran / Beet Leaves Sautéed with Coconut – The Recipe
- Beetroot leaves – from about 3 beets, trimmed, washed and chopped – comes to about 3-4 cups after chopped
- 1 tablespoon grape seed oil
- 1 teaspoon black mustard seeds
- 2-3 dried red chillies
- salt, to taste
- ½ cup of grated coconut
- squeeze of lime / lemon
Heat the oil in a sauté pan. Add the mustard seeds and once they splutter, add the dried red chillies to the pan. Toss in the chopped greens and salt. Once the greens have wilted, add the coconut and mix well. Let the mixture cook for a couple of minutes. Remove from heat and squeeze a little bit of lime / lemon. Serve hot.
Beetroot Leaves Thoran ~ Beet Leaves Sauté with Coconut
- Heat the oil in a sauté pan. Add the mustard seeds and once they splutter, add the dried red chillies to the pan.
- Toss in the chopped greens and salt. Once the greens have wilted, add the coconut and mix well.
- Let the mixture cook for a couple of minutes. Remove from heat and squeeze a little bit of lime / lemon. Serve hot with rice.