Beet greens are often overlooked but are packed with vitamins and nutrients. They can be sautéed or steamed and are a good source of calcium, iron, potassium, and magnesium.
Beet greens are the large green leaves of the beet that grow above ground. They are the only part of the plant that is visible, because the red-purple beetroot grows underground. The beets themselves are packed with nutritional benefits, but the greens shouldn’t be overlooked or discarded because they also contain a wealth of vitamins and other nutrients. Typically, beets are cooked similarly to their spinach and chard counterparts.
Beetroot leaves, known as beet greens, are large, dark green leaves that usually have visible reddish veins and sturdy stems running toward the center. Fresh beating greens should embody all of these characteristics and should also be crisp and able to support their own weight. Greens that are mushy or shriveled, excessively wrinkled, have yellowed edges or slimy are past their prime and are not of high quality. Some grocery stores sell the greens that have been removed from the beet, cleaned, cut, and bagged, while others sell the whole plant intact, with the greens still attached to the beet.
If the vegetables are already processed when purchased, they are usually ready to cook, although they would most likely benefit from another quick rinse under running water to remove any lingering dirt. Beet greens that are still stuck to the beets take a little more prep time, but are still fairly easy to prepare. The beetroot should be cut free of the stems and set aside for future use. The leaves should be separated and, if necessary, cut off any particularly woody stems or stems that may be difficult to eat. Then the leaves must be thoroughly washed under cold running water and dried with a towel.
Generally, the most common preparation of beets is sautéing or steaming, similar to cooking spinach or chard leaves. The coarsely chopped leaves can be added to a large skillet and sauteed over medium heat with butter or oil, along with any other desired additives such as garlic, onions, or a little meat for seasoning. Recipe options abound, so culinary options are plentiful. Typically recipes call for what may seem like a large amount of raw vegetables, but due to their high water content, vegetables break down dramatically and the bulk is reduced significantly.
Nutritionally, beets are very low in calories, fat and cholesterol, making them a healthy dietary addition. Greens contain significant amounts of several vitamins, especially high amounts of vitamins C and A. Additionally, these greens are a good source of calcium, iron, potassium, and magnesium, and the leaves are an excellent source of dietary fiber.
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