Do you toss away the tops of your beets when you’re preparing the roots for your meal? Or do you eat them, too?
Many people don’t realize that the red-veined leaves of the beetroot are not only edible, but they’re also chock full of all kinds of nutrients. You can boost the nutritional value of almost anything by adding beet greens.
Beet greens contain:
Vitamin A. Vitamin A helps your eyesight, strengthens your immune system and it might even play a role in cancer prevention.
Vitamin K. Beet greens are rich in Vitamin K, helpful for fighting osteoporosis plus very important in blood clotting.
Vitamin C. Beet greens are high in Vitamin C, which is a powerful antioxidant. Vitamin C protects your cells from damage and aids in the body’s absorption of iron. Vitamin C is also required for your body to produce collagen, which is the main component of connective tissue. Pretty important stuff!
Not only are beet greens healthy, but they taste good, too. I particularly enjoy sautéeing my beet greens in some ghee just till tender. I use young beet greens (the smaller ones) in my salads, and I toss them in my green juices and smoothies, too.
So, if you’ve been a beet greens tosser up until now, I hope you change your ways! 🙂
And before I leave you, have you heard about my book Part-Time Paleo: How To Go Paleo Without Going Crazy? Go check it out!
Another great tool for going Paleo without going crazy is Dinner Answers — each week you’ll receive a complete dinner menu right in your email inbox!