Beets are one of nature’s most willing participants in giving us good health!
Their color alone screams, “I am good for you!” But often, the beet root itself gets used (beet salad, beet juice, roasted beets) and the leafy greens on top get lopped off and dumped into the compost or trash.
Here’s the thing to keep in mind next time: The greens on top are just as valuable. They contain a lot of Vitamin A and Vitamin C and are versatile for pretty much any dish that calls for things like kale, Swiss chard or spinach, you can chop up the beet greens and add them to the mix. They are low in calories too, as Fit Sugar points out, they have just 39 calories and no fat in a one cup serving.
Their suggestion is to blanch the greens in boiling water for about two minutes. Drain, then, sautee with some garlic and olive oil. A dash of salt (or some sesame seeds) and you’re in business!
Photo courtesy of Tracy Olson@sxc.hu
