Beet Greens, Green Garlic and Barley Gratin Recipe (2024)

FAQs

Can you eat the stems of beet greens? ›

Use the stems as well as the leaves.

Like Swiss chard, beet leaves have crisp, edible stems that add color and crunch to any beet greens recipe. Don't toss them! Finely dice them and cook them right along with the leaves.

Beet greens have oodles of nutritional value, from fiber and protein to vitamins C, K, and B9. You can eat beet greens raw or cooked. No matter how you choose to chow down, you could enjoy health perks like a stronger immune system, healthier teeth, and a healthier digestive tract.

Spinach, kale, Swiss chard, beet greens, along with mustard and turnip greens freeze well for year-round enjoyment.

Take the beet greens and store them separately in a sealed storage container. Store in the produce drawer for 3 to 5 days. You can use them in recipes like this best recipe for beet greens.

Are beet greens healthier raw or cooked? In most cases, the healthy nutrients of beet greens are consumed, as long as they aren't overcooked. "Like most vegetables, some nutrients may get lost in the cooking process, but cooked beet greens can still provide a great source of nutrients," Mathis says.

Rich in Nutrients: These greens are a nutrient powerhouse, providing essential vitamins A, C, and K, as well as minerals like potassium, iron, and calcium. Antioxidant-Rich: Beet greens are packed with antioxidants that support overall health, protect against oxidative stress, and help reduce inflammation in the body.

They're far more delicious than those of kale and collards. They're also more nutritious. Beet greens are some of the most nutrient-rich greens around, containing more antioxidants and other phytonutrients than the bulbous roots themselves, according to Jo Robinson, author of Eating On The Wild Side.

Beet greens are very high in dietary nitrates, which can cause harmful health effects when consumed at excessive levels. High amounts of nitrate have been associated with a higher risk of certain types of cancer (16).

Unfortunately, if vegetables are not blanched correctly, the vegetables can become too soft and essential nutrients, like vitamin C, can be lost. The high temperature of boiling water or steam weakens the cell walls and the vegetables lose their crunchy texture.

All leafy greens need to be blanched before freezing. Blanching slows or stops the action of enzymes that would lead to spoilage—and helps vegetables keep their bright color, flavor, texture, and nutrition. Plus, blanching wilts the leafy greens making them easier to package into freezer safe containers.

Should I store beet greens in the refrigerator? ›

Beet greens can be stored in the fridge for up to two days. Wash beet greens right before using. 1. Place beet greens in a plastic bag.

While the beets attached to degrading leaves are fine to eat, the leaves are much more perishable. Wilted greens can be revived easily by being submerged in a large bowl of cool water (just soak them for a couple of hours until they have perked up), but know that leaves with slime cannot be saved.

IRRIGATION. Irrigate carefully, especially early in the season so as not to overwater beets. Water logging can cause beet leaves to turn red and plants to stop growing for a time.

Beet leaf miner larvae tunnel inside leaves creating large irregular blotch-shaped mines. The damaged areas may be pale green initially but mined parts of the leaf soon turn brown and shrivel.

Beet stems are a very interesting ingredient, too. They can either be cooked along with the leaves or used separately. Chopped and cooked gently they are very similar to the delicious midribs of Swiss chard, and add substance and gentle crunch to sauces, and soups, and also to vegetable stews and risotto.

Beet greens are the deep red-veined leaves that grow on beets. The nutrient-packed greens and stems have a mild, sweet, and slightly earthy flavor. They can be used in many of the same ways as kale, but they're less bitter (making them more palatable for many people).

Try to get the beets when the greens are still attached. This way you can use the greens in your juice. If the greens are still attached to the beetroots, make sure they have dark and firm leaves with red vines on them.