I’m honest with you guys… If I have to get up to go to work during the weekdays, I’m not very inspired so it’s really difficult for me to do it. But if I have to get up at 6:30 am to go to the organic farmers market on Saturday mornings, I don’t have any problem with that. 🙂
This market means a lot to me. I get so much inspiration just walking around, relaxing and enjoying the colours, the smells. Beauty is everywhere, isn’t it? I always recharge my batteries at the market. I also love talking to the farmers changing ideas about recipes. So if you ever come to Budapest, do not miss to visit this market. It’s only open on Saturday mornings from 6:30 am until 1:00 pm (address: 12nd district, 1124 Budapest, Csörsz utca 18.).
These market photos were taken with my iPhone but I’m planning to take photos with my camera too and post them later on the blog.
And the recipe… I started using beet greens recently. I usually made salad from it. The leaves taste a bit bitter for me so to discard the bitterness I always mixed with tomatoes, cucumbers, green peppers or sprouts and poured it with olive oil lemon juice dressing. So next time if you buy a bunch of beets, sauté, boil or steam the leafy green tops for a low-calorie nutritious side dish. Beet greens are rich in potassium, calcium, vitamin A and other minerals and vitamins. They also contain high amounts of lutein and beta-carotene; both are antioxidants that help keep eyes and skin healthy.
I found a wonderful, yummie recipe on my friend, Sari’s blog… beet green quiche. I baked it and we loved it. It’s very easy, very quick and delicious for lunch or dinner with a bowl of salad.
See, Sari, someone used one of your recipes from your blog to make a wonderful dish! Thank you, my friend! 🙂
Beet Green Quiche
– 2 bunches of beet greens, stems removed, coarsely chopped
– 1 onion, peeled and finely chopped
– 4 cloves garlic, peeled and finely chopped
– 3 organic eggs
– 200 ml oat cream
– 1/2 teaspoon chili flakes
– 100 g greated cheese
– salt, pepper
– 1/4 teaspoon grated nutmeg
– coconut or olive oil
Heat coconut oil in a pan and sauté the onion for 3-4 minutes until transparent and soft, then add garlic and cook for another 2 minutes. Stir in beet greens and cook for 5-7 minutes until the greens get soft. Remove from heat and set aside to let cool.
Preheat the oven to 175C (350F).
In a bowl whisk together the eggs, oat cream, salt, pepper, nutmeg, chili flakes and cheese. Add the beet green mixture and stir to blend. Transfer it to a lightly buttered prepared pan and bake for 25-30 minutes on 175-180C (350F) until the top is golden brown and the eggs are set. Serve it with fresh salad.