Beet Greens
Beta vulgaris var. vulgaris
June - September
Cooking Tips
- Barely wilting damp leaves in a hot skillet will leave them tender while retaining their nutrition without extra calories.
- Barely wilt wet leaves in a hot skillet, toss with capers and drizzle with olive oil, lemon juice, salt and lots of pepper, or add a dash of lemon or orange juice, or simply wilt and drizzle with butter. Serve alongside roasted beets.
- Add beet greens to an egg strata for a colorful boost in vitamins and minerals at breakfast.
- Mix raw leaves in with a green salad.
Details
How many times have you tossed those green tops from the beets you were roasting for dinner? Don’t you dare trash these hearty, nutritious greens ever again! They are a powerhouse of nutrition and are delicious as a wilted salad to accompany those roasted beets or as a hearty substitute for spinach in egg dishes or curries.
Nutrition: Beet greens are very low in saturated fat and cholesterol. They are also a good source of protein, folate, and zinc, and a very good source of dietary fiber, vitamin A (220 percent daily value for 1 cup cooked!), vitamin C, vitamin E, vitamin K, vitamin B6, calcium, iron, magnesium, potassium, copper and manganese. Whew!
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