BEET AND CHARD STIR-FRY WITH CHILLI, GINGER AND LIME

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1 Peel and trim the beetroot, reserving the leaves if attached. Halve each beetroot, then cut into 2-3mm slices. Separate the chard stalks from the leaves, then slice the stalks into roughly Icm pieces. Slice the chard leaves into 2cm thick ribbons; do the same with any beetroot leaves. Slice the spring onions, about lcm thick.

Step 2

2 Heat the oil in a large wok over a fairly high heat. Add the beetroot slices with a pinch of salt and stir-fry for about 5 minutes. Keep a close eye on the beetroot - you'll see it quickly starts to colour at the edges, which is what you want, but don't let it burn.

Step 3

3 When the beetroot is starting to brown, add the chard stalks and spring onions to the pan. Stir-fry for about 3 minutes.

Step 4

4 Add the chilli and ginger and stir-fry for about 30 seconds. Toss in the chard/beetroot leaves and stir-fry for another minute or so, until they wilt. Take off the heat, add a little more salt and the lime juice.

Step 5

5 Taste the veg to check the seasoning, then spoon on top of some plain rice and tuck in. Have some tamari on the table for a little extra seasoning if you like.

↑Support creators by visiting their site 😊