Silverbeet is similar to green spinach, in cooking and preparation. Eat it raw for salads or cooked to served with sauces, also use it for filling of pancakes or cannelloni and so on.
Today is a hot day, I thought ricotta and silverbeet salad is an excellent dish to serve. Use the young leaves wash in salted water, shredded. Together with cooked fresh boiled ricotta, they make beautiful combinations, dress with lemon juice, mixed fresh herbs and extra virgin olive oil. A delicious vegetarian salad.
Add extra olive oil before serving if you wish.
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| Ricotta Salad with Young Raw Silver Beets leaves. |
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| Boiled Silver Beets Leaves |
I found a topic about silverbeet, according to Don Burke:
Silverbeet: also called Swiss chard. Silverbeet can look terrific in the kitchen garden as it comes in several colours. The colour differences are mostly in the stalks, which can be white, yellow, orange, red or pink, although you can get some varieties with red stems and red-black leaves. The array with red stalks and green leaves is often sold as Ruby Chard.
Growing tips: grow silverbeet in a sunny spot that is well fertilised in advance with plenty of well-rotted manure and compost dug into the soil. Silverbeet grows well from seeds or seedlings, and spring is an ideal time to get started. Once plants are growing well, keep them growing with fortnightly liquid feeds. It’s best to grow several plants to ensure a steady supply.
(I think it is informative)
Harvesting the way I do:
Cut the stems from the bottom, choose the mature ones. Wash them thoroughly, often they have a lot of sands or even insects. It is better if they are washed a few times, maybe three times minimum. Dry in a colander then wrap them nicely, keep refrigerated for a few days.
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| Harvesting Silver Beets |
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| Washing the Silver Beets |
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| Draining the water, before spinning to keep in the refrigerator |
Cooking Tips:
I read from the Good Taste about cooking silverbeets.
Wash silverbeet in cold salted water and drain, then shred and add raw to salads. Alternatively, slice and use in stir-fries, curries, quiches, soups or as part of a side dish. Cook silverbeet as briefly as possible to retain maximum nutrient content.
Preparation For The Salad
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| The dressing: two tablespoons virgin olive oil, a pinch of salt and a squeezed quarter of a fresh lemon |
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| Young silver beets-leaves only, wash in salted water (preparation to remove the young silver beets) |
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| The salad: boiled ricotta with young fresh silver beets |
Note: cook fresh ricotta in salted boiling water to firm up. Cool! It slices better.
Every day is learning experience for me, I did not know that washing the silver beets with salted water is so good. It brings out the flavour of the young leaves, so delicious.
I do hope that this topic is useful to you all. Enjoy and happy cooking.
Susy
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