We really don't talk enough about beets here on The Vibrant Beet, do we? I mean...we should (considering). We all know that beets are one of the most vibrant veggies out there, but did you know that their green leafy tops are equally as vibrant? Beet greens are legit the bees knees. They are super high zinc, protein and phosphorus ~ and jammed with fiber and antioxidants. Additionally, they are low in cholesterol and fat, but very in vitamin B6, calcium, potassium, magnesium, copper, and manganese. The vitamin K in beet greens works with calcium to boost bone strength, build healthy blood and sharpen the brain and vision. Being high in vitamin A, beet greens are known to strengthen the immune system ~ perfect for these winter months. The beta-carotene that beet greens contain can help fight the effects of free radicals making the body a more harmonious place with the ability to fight off illnesses like cancer and heart disease. Beet greens have the texture/taste most associated with swiss chard and are often compared to spinach, but they actually have a higher iron content than spinach, and a higher nutritional value than the beet itself. So, save those greens and start chomping down...
Beet greens can be consumed sautéed, juiced or as a salad. I posted awhile back about this Beet Leaf Soup. It's a good one for these colder months, so if you are looking for some soupsiration, make it tonight!
I just made this super yum (and super easy to make) Beet Green Salad. Another winner and highly recommend to serve alone or underneath your favorite protein (grass fed beef, salmon or even an egg over easy, to name a few). Ingredients: - 2 whole golden beets (leaves/stems still attached) - 2 whole red beets (leaves/stems still attached) - 1 avocado (diced) - 1 cup broccoli (stems removed) - 4 Tablespoons red onion (diced into small pieces) - a few pinches of Real Salt (to taste) - fresh ground pepper (to taste) - juice of 1 large lemon - 2 Tablespoons olive oil
- Thoroughly wash your beets and beet greens. Remove beets from the stems/leaves and set aside.
- Peel your beets (some say it is easier to do this after they are boiled, but I like to do it prior). Boil your beets for 40 minutes or so ~ you will know that the beets are done when you can stick a fork in them. Carefully remove your beets from the pot and run cold water over them.
- Now take your stems/leaves, remove the stems and dice the leaves to bite sized pieces and add to a salad bowl.
- Dice your avocado, broccoli and red onion. Add to salad bowl.
- Once your beets have cooled down enough, add to salad bowl (totally cool if they are warm).
- Top with lemon juice, olive oil, salt & pepper.
- Mix together really well...serve & enjoy!