As used in our Pumpkin and Silverbeet risotto, silverbeet is a vegetable you might not have thought to use before. But it’s one of those foods where nothing goes to waste: use the leaves in things like the risotto and keep the stems for a snack or use in salads. Available all year around, it’s particularly handy to keep in the fridge in winter as you can add to soups and warm vegie dishes. And it’s good for you too: it’s a great source of vitamin C.

Selecting & storing

Look for small silverbeets with crisp stems and fresh leaves. To store, cut stems and store in a plastic bag in the crisper for a few days.

Tasty treat to try with leftover stems
Wash stems well and slice thinly. Cook in boiling salted water for about 10 minutes, then saute with garlic in butter or olive oil, sprinkle with fresh parsley and serve alongside some gourmet sausages. Yum!