Growing up, I didn't even know that beets had leaves. I should have figured it out, since it's basic plant knowledge that they all have roots, stems, and leaves, but it wasn't until I started growing my own vegetables that I discovered the lesser known, but just as edible beet greens.
Beet greens have a lot of good things to offer. First of all, they add a slightly sweeter taste to your salad. The taste of the greens is similar to the root, and if you've never had beets before, the taste can be compared somewhat to that of corn.
Aesthetically, beet greens add color to your salads, because they aren't totally green. The deep red veins in the leaves are a beautiful contrast to all the green in most salads. In addition to a little color, the slightly thicker beet leaves will add a little texture to your salads. This sturdiness also allows the greens to be cooked, and they would be great in a soup or boiled and served as a side dish.
Nutritionally, beet leaves pack a punch. One cup of raw greens provides almost half of the daily intake of vitamin A (good for vision, skin, and antioxidants) and almost twice the recommended daily intake of vitamin K (good for brain and bone health, and helps against cardiovascular disease). In addition to these benefits, beet leaves are a good source of fiber and potassium.
Final analysis: beet greens are awesome and deserve a place on your lunch or dinner table. Add the fact that the leaves can be harvested sooner than the root, and you've got a winning addition to your recommended rainbow of fruits and vegetables to eat each day.
Happy harvesting!
You must try them lightly sauteed with a little butter and garlic. Perfect with eggs in the morning.
ReplyDeleteThanks for the suggestion. I did that with the Swiss chard I grew last fall. I guess beet greens can be treated pretty much the same way.
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