Storage:
• Trim the Greens: leaving about an inch of stem on the beet. The greens can be stored separately and used like spinach or Swiss chard.
• Do Not Wash: Avoid washing beets before storing as the moisture can promote rot. Only wash beets when you are ready to use them.
Simple Beet and Apple crunch Recipe
Ingredients:
• 3 medium beets, cooked and diced
• 1 apple, diced
• 1/4 cup of walnuts, chopped
• 2 tablespoons of goat cheese, crumbled
• Fresh greens (like arugula or spinach) – enough to fill 4 bowls
• Dressing: 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon honey, salt and pepper to taste
Instructions:
1. Prepare the Beets: Wrap beets in foil and bake in a preheated oven at 375°F (190°C) until tender, about 45-60 minutes. Once cooled, peel and dice.
2. Assemble the Salad: In a large bowl, combine the diced beets, apples, walnuts, and goat cheese.
3. Prepare the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
4. Toss and Serve: Pour dressing over the salad and gently toss to combine. Serve over fresh greens.
Nutritional Information:
Calories: 220 per serving
Rich in fiber, vitamins C and B9 (folate), and essential minerals like iron and potassium.
Fun Fact:
• Beets are not only delicious but also packed with antioxidants and can improve digestion and blood pressure levels.
• Beet greens are nutritious and versatile, similar to spinach or Swiss chard in flavor and texture.
Chef’s Tip:
For a fun twist, try roasting the beets with a sprinkle of cinnamon or mixing in some orange slices for extra freshness.
If you prefer, you can also boil the beets instead of roasting them.
Recipes for Beet Green:
Sautéed Beet Greens
Ingredients:
Beet greens from 1 bunch of beets
2 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
Optional: red pepper flakes, lemon juice
Instructions:
1. Rinse the beet greens thoroughly to remove any dirt or grit.
2. Chop the leaves and stems.
3. Heat olive oil in a large skillet over medium heat.
4. Add garlic and sauté for about 30 seconds until fragrant.
5. Add the beet greens and cook, stirring occasionally, until the greens are wilted and the stems are tender (about 5-7 minutes).
6. Season with salt, pepper, and optional red pepper flakes. Finish with a squeeze of lemon juice for extra freshness.
Beet Green and Potato Soup
Ingredients:
1 onion, chopped
2 cloves garlic, minced
3 potatoes, peeled and cubed
Beet greens from 1 bunch of beets
4 cups vegetable broth
Salt and pepper to taste
1 tablespoon olive oil
Instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add onions and garlic, sauté until onions are translucent.
3. Add potatoes and cook for a few minutes, then add the vegetable broth.
4. Bring to a boil, then reduce heat and simmer until potatoes are tender (about 15 minutes).
5. Stir in the chopped beet greens and cook until they are tender (about 5 minutes).
6. Use an immersion blender to blend the soup to your desired consistency.
7. Season with salt and pepper to taste.
Beet Green Chips
Ingredients:
Beet greens from 1 bunch of beets
1 tablespoon olive oil
Salt, to taste
Instructions:
1. Thoroughly wash and dry the beet greens. Remove the thickest part of the stems and tear leaves into bite-size pieces.
2. Toss the leaves with olive oil and spread them out on a baking sheet.
3. Sprinkle with salt.
4. Bake in the oven at 350°F (175°C) for about 10-15 minutes until crispy, watching closely to avoid burning.
Beet Green Smoothie
Ingredients:
1 banana
1 handful of beet greens
½ cup of Greek yogurt or almond milk
1 tablespoon honey or to taste
Ice cubes
Instructions:
1. Combine all ingredients in a blender.
2. Blend until smooth.
3. Adjust sweetness with more honey if desired.
