Beetroot Leaves (Thel Dala) Stir Fry
The first streams of sunshine bursting through what has felt like forever grey skies, has brought colour to our produce and our plates. I love seeing spring time colours adorn our dishes, piled high in vibrant greens, reds and yellows. The majestic red of beetroot has to be my favourite, but we often forget about the lush green leaves and deep red stalks that burst from beets.
This dish is super easy to make and is a great addition to a BBQ spread, or as a side to a roast chicken. Simply spiced with chilli and garlic, the earthy and fresh flavours of the beetroot leaves are brought to life. 'Thel Dala' is sinhalese for 'with oil', which is basically a stir fry using coconut oil which is a lighter and healthier option to other cooking oils. I've enjoyed leftovers as a weeknight supper served with couscous, smoked fish and fresh spinach.
Time: 15 minutes
- 1 tablespoon of coconut or vegetable oil
- 250g beetroot leaves (chopped into 1cm peices - see image below)
- 1/2 onion finely chopped
- 1 teaspoon of crushed chilli
- 2 garlic cloves sliced
- salt to taste
- Heat the oil, add in the onion and leave to fry for a minute
- Turn the heat down and add in the garlic and crushed chilli, stir for a further minute
- Turn the heat up, add in the beetroot leaves and some salt and keep stirring until the leaves are cooked - I enjoy the stems quite crunchy, so 5 minutes should be long enough!
- Turn the heat off and serve hot, or it is equally as enjoyable cooled!