- Heat the oil in a frying pan over a medium high heat and cook the chilli and garlic for 1 minute, making sure they do not burn. Then add the beetroot leaves and 1 tablespoon of water.
- Sauté for a few minutes until the leaves have wilted.
- Season with sea salt and pepper.
Beetroot, garlic, chilli stir fry
- Prep time 5 mins
- Cook time 5 mins
- Serves 2
Ingredients
- 1 tbsp rapeseed oil
- 1 red chilli, sliced
- 2 garlic cloves, thinly sliced
- 1 bunch beetroot leaves, washed and roughly chopped
Serves 2 as a side dish
