Discover the incredible health benefits of beetroot leaves.
Beets have been cultivated in the Mediterranean region since 2000 BC, cultivation of beets spread to Babylon in the 8th century, and then to China around 850 AD.
The beet, along with its green leaves, belongs to the family known as Chenopodioideae.
Within the botanical family, beet leaves are part of the same group that contains plants such as spinach, chard, quinoa, lamb’s quarter “qualities”, and several other wild plants, which means that the leaves Beets can be classified as part of the category of “dark” vegetables.
Because it is a cool-season crop, beets grow quickly and can survive near-freezing temperatures, making it a favourite crop among northern gardeners.
Beets and their green leaves also enjoy a longer than normal cultivation and growth period.
It is best to use beet greens within 2-3 days after refrigeration. Enjoy them on their own as a salad or with other leafy greens, or you can stir-fry them with a little olive oil or balsamic vinegar and salt to create a delicious side dish.
One big tip: If you have too many beet greens, don’t throw them away. Freeze them and use them when making a soup or broth.
In addition to providing a large amount of protein, phosphorus, and zinc, beet greens are also a great source of fibre.
Full of antioxidants, they are rich in vitamin B6, magnesium, potassium, copper, manganese, and low in fat and cholesterol.
Based on a 2,000 calorie diet, beet greens contain the following daily values: 220% vitamin A, 60% vitamin C, 16% calcium, and 15% iron.
As if that weren’t enough, studies have also shown that the vitamin K present in beet greens contains blood-clotting properties, helps prevent osteoporosis, works with calcium to increase bone strength, and It could also play a role in the fight against Alzheimer’s disease.
Beet greens also contain a higher iron content compared to spinach, and a higher nutritional value than the beet itself.
The vitamin A content in beet greens helps strengthen the immune system and stimulates the production of antibodies and white blood cells.
The beta-carotene in vitamin A is an antioxidant known to fight the effects of free radicals in the body, as well as cancer and heart disease. Doctors often recommend vitamin A to patients at risk of developing night blindness.
Use every part of the fresh beet and get two delicious side dishes.
Betabel Leaves Recipes
-A bunch of beets with leaves
-¼ cup olive oil
-2 garlic cloves, minced
-2 tablespoons chopped onion
-1 tablespoon of red wine vinegar
-Sea salt and pepper to taste
•Preheat the oven to 350 degrees Fahrenheit.
•Wash the beets well, leaving the skin on – “unpeeled”. (It is easier to peel the beets after roasting) Remove the leaves and rinse them, remove any large stems, and separate the leaves.
•Place the beets in a small roasting or roasting pan, toss with 2 tablespoons olive oil, cover, and bake for 45 to 60 minutes or until soft. Serve with red wine vinegar or butter, and salt and pepper.
For the leaves: heat the remaining olive oil in a skillet over medium-low heat.
•Add the garlic and onion and cook for a minute.
•Shred beet greens into 2-3 inch chunks and add to skillet, stirring until tender and tender.
•Season with salt and pepper.
(Source: AllRecipes.com )
Fun Facts About Beets
Cultivated since prehistoric times, the early Romans only ate the stem of the beet, leaving the root of the beet for medicinal purposes.
Beets and their leaves offer not only two delicious dishes but also two sets of nutritional attributes.
The leaves contain vitamins A and K, which offer a host of benefits for the entire body, from the brain to the blood, and even the eyes. In the kitchen, beet greens can be enjoyed sauteed or as a salad.
Another way to get the nutrients from beet greens is through juices.
We hope the article “Health Benefits of beetroot leaves” is of help to you.
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