Name: Beet greens — the leaves and stems of the beetroot plant (Beta vulgaris), tender, dark green leaves often with red or pink stalks. They are the same plant as Swiss chard's close relative, and are often thrown away when beets are bought.
Description
Beets were originally grown in the Mediterranean for their leaves, and the root came into use later. Beet greens are among the oldest cultivated leaf vegetables, and were eaten by the ancient Greeks and Romans. Today they are a popular choice for cooks who want to use the whole vegetable.
The leaves taste like a mix of spinach and chard, with an earthy, slightly mineral flavour, and the red stems are tender and sweet. They cook in minutes and are very nutritious.
Main nutrition value
Beet greens are an excellent source of vitamin K, vitamin A, vitamin C, potassium and iron, and are more nutritious than the root itself.
How best to be consumed
Beet greens are cooked like spinach or chard.
- Sauté with garlic and olive oil until wilted, and finish with lemon or vinegar.
- Chop the stems and cook them first, since they take longer.
- Add to soups, frittatas, pasta and grain dishes.
- Use young leaves raw in salads.
- Keep leaves separate from the beets, and store in the fridge to use within 2 to 3 days.
Overconsumption could cause…
Beet greens are safe and healthy in food amounts.
- Oxalates, which matter for people prone to kidney stones when eaten in very large amounts, and which reduce the absorption of calcium and iron from the leaves.
- Possible effects on warfarin and similar blood-thinning medicines because of the high vitamin K content, so keep intake steady rather than avoiding them.
- Foodborne illness from poorly washed leaves, so rinse well, especially bagged and ready-to-eat salad.
- Reddish urine or stools after beets, which is harmless.
Wikipedia — Beet, used for origin, naming and history: https://en.wikipedia.org/wiki/Beet
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