Yum! Some people love beetroot. I like it enough, but when we roast it, its the stems I love! We all know you can eat the root & the leaves, but what about the bits in between? Keep those stems & roast them in olive oil & salt until they're crispy & delicious.For this meal we had baked parcels (see Baked feta & rosemary parcels - my current fave), roast beetroot & stems served with cottage cheese & cracked pepper.
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