I decided to use some raw in salad, blitz some in green smoothies and make the rest into a baby beet greens frittata.
In a bowl, whisk 7-8 eggs with a dash of milk (almond milk in my case) and any seasonings you like - I used cayenne pepper to give it a bit of a kick.
Pour the egg mixture into an oven proof dish and add the beet greens and stalks. Then add anything else you have in the fridge! I added chopped red capsicum, flaked hot smoked salmon and crumbled goat cheese. If I had mushrooms or asparagus or tuna or bacon, I'd have added those. This works with whatever vegies or protein or cheese you like!
Mix all the ingredients together, cover with foil, and place in a pre-heated oven on 180C for around 15 minutes. Remove the foil and cook for another 5 minutes or until the top is wobbly but not runny.
This can be eaten hot or cold and is great with a big salad. Yum!
I would love for you to reproduce my articles as long as they remain intact and contain the author’s details as follows: ‘Gemma Boyd is a health advocate, passionate coeliac, holistic counsellor and meditation teacher based in Bacchus Marsh, Victoria. She works with people who wish to manage and heal emotionally from chronic pain and illness. She can be contacted at breadoralive.com.au or sironawellness.com.au'