Beetroot leaves are nutritious, thrifty and work brilliantly mixed into a hash with other leftover vegetables. Just top with a fried egg and away you go …
Hash is a clever way to use up the day before’s leftovers, because almost any combination of chopped meat and vegetables, all fried together and topped with a fried egg, is scrumptious. I’ve focused today’s recipe around a whole beetroot, including its leaves, which are even more nutritious than the root itself, full of vitamins A, B6, C and K, and rich in iron, magnesium and potassium.
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