{"id":372,"date":"2024-04-12T15:20:17","date_gmt":"2024-04-12T15:20:17","guid":{"rendered":"http:\/\/theknobblyplate.co.uk\/?p=372"},"modified":"2024-04-12T15:30:30","modified_gmt":"2024-04-12T15:30:30","slug":"sauteed-sea-beets","status":"publish","type":"post","link":"https:\/\/theknobblyplate.co.uk\/?p=372","title":{"rendered":"Saut\u00e9ed Sea Beets"},"content":{"rendered":"

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Well the foraging season is well and truly underway. This is Sea Beet. It grows all along the foreshore here and is a great alternative to spinach. There is one thing you have to bear in mind though. Don’t pick from the edges because that’s where all the dogs on walks wee! so move further in and pick from the centre. After all who wants to eat foraged vegetables doused in dog wee.<\/p>\n

An ancient plant, sea beet is the wild ancestor of common vegetables like beetroots and Swiss chard. With its spinach-like flavor, it’s a great green to grow if you like the taste of chard but find yourself tossing out the stems.<\/p>\n

While I know not everyone can just walk down the beach and pick a batch of sea beets, but if you can, you definitely should\u2026or if you have a garden, you could try planting them. The crispy shallots are something everyone should know how to pair with greens because they\u2019re so simple and so satisfying.<\/p>\n

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Saut\u00e9ed Sea Beets<\/div>\n
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Recipe Type<\/span>: Foraged<\/span><\/div>\n
Cuisine: British<\/span><\/div>\n
Author: Tony Tomlinson<\/span><\/div>\n
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