Beta Root: Buy it with its leaves and use everything, to vary more the meals. The leaves can be chopped and sautéed, or else used in fillings for pancakes. My suggestion is to chop the leaves, pass them through butter, mix with a thick white sauce and stuff a baked tart dough, as shown alongside. Beta Root can also be cooked, mixed with white sauce, used in soups or added to orange juice. It's very tasty if grated raw and served as a salad, seasoned with spicy sauce.
Chayote: You don't necessarily need to cook, braise, or sauté it. Try grating it and serving it raw as a salad. It pairs well with yogurt-based sauce, garnished with diced tomatoes.
Celery Leaf: Don't throw away the large leaves that enclose it. Wash them well, roll them up, and chop like you would celery. Serve it raw in a salad or sauté it. The stalks of celery leaf render sautéed, stuffed peppers, gratins, salads. With leftovers, make a soup: it's so easy to blend in a blender and, if needed, thicken with milk and flour.
Beta Root: Buy it with its leaves and use everything, to vary more the meals. The leaves can be chopped and sautéed, or else used in fillings for pancakes. My suggestion is to chop the leaves, pass them through butter, mix with a thick white sauce and stuff a baked tart dough, as shown alongside. Beta Root can also be cooked, mixed with white sauce, used in soups or added to orange juice. It's very tasty if grated raw and served as a salad, seasoned with spicy sauce.
Chayote: You don't necessarily need to cook, braise, or sauté it. Try grating it and serving it raw as a salad. It pairs well with yogurt-based sauce, garnished with diced tomatoes.
Celery Leaf: Don't throw away the large leaves that enclose it. Wash them well, roll them up, and chop like you would celery. Serve it raw in a salad or sauté it. The stalks of celery leaf render sautéed, stuffed peppers, gratins, salads. With leftovers, make a soup: it's so easy to blend in a blender and, if needed, thicken with milk and flour.
