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Why do Italians eat beet leaves?
In the familiar childhood fairy tale "Man and Bear" everything seems to be simple: the tips of wheat are good, the tips of turnips are bad. But when you meet beet leaves on the supermarket counter, it is easy to imagine the sensations of a clubfoot beast deceived by a clever man.
After all, the cost of a bunch of dense reddish chard leaves (leaf beet) can exceed the cost of a kilogram of root vegetables. What is the benefit of the use of beet tops and is it worth including it in your diet?
Yes, in terms of vitamin content, chard leaves and stems are somewhat richer than ordinary table beets. But the usual beetroot top is also not a bald Shita. Beet leaves were well known to the cooks of Babylon and ancient Greece.
They have long been used in cooking and medicine of the Slavic peoples, helping our ancestors to maintain health for many years. Young beet shoots are rich in ascorbic acid, which makes vessels elastic and strengthens our immunity.
Folic acid, which is a lot in the beet top, is necessary for the brain. Carotenoids in its composition improve vision. And the constant use of beet leaves in food normalizes pressure and metabolism.
What do they eat with? Beet leaves are used to prepare salads, cold snacks, second dishes, soups, add to green borscht. Stew, like spinach, salted, marinated, frozen for the winter.
The tinders are boiled on a side dish for meat, roasted with crackers in oil, added to stew, used as a filling in pies. Young beet leaves are suitable instead of cabbage for cooking doves.
Buying beet top, give preference to elastic, bright, dark green, with a short and strong stalk. And you need to treat it in the same way as with other leafy vegetables: sometimes you need to blanch, in other cases it is enough to cut ribbons, salt and squeeze.
Thanks to the high fiber content, beet leaves are excellent for preparing dietary vegetable salads. They are perfectly combined with cucumbers, radish, spinach, nuts.
When using such dishes, saturation occurs quite quickly, the body is “charged” with vitamins, and extra pounds are simply not added.
The ingredients
Preparation
Roasted beet greens
The ingredients
Preparation
Beet top can be safely used in many recipes, where spinach or chard are indicated as ingredients. Include a leafy vegetable in your spring menu and be healthy!
After all, the cost of a bunch of dense reddish chard leaves (leaf beet) can exceed the cost of a kilogram of root vegetables. What is the benefit of the use of beet tops and is it worth including it in your diet?
Yes, in terms of vitamin content, chard leaves and stems are somewhat richer than ordinary table beets. But the usual beetroot top is also not a bald Shita. Beet leaves were well known to the cooks of Babylon and ancient Greece.
They have long been used in cooking and medicine of the Slavic peoples, helping our ancestors to maintain health for many years. Young beet shoots are rich in ascorbic acid, which makes vessels elastic and strengthens our immunity.
Folic acid, which is a lot in the beet top, is necessary for the brain. Carotenoids in its composition improve vision. And the constant use of beet leaves in food normalizes pressure and metabolism.
What do they eat with? Beet leaves are used to prepare salads, cold snacks, second dishes, soups, add to green borscht. Stew, like spinach, salted, marinated, frozen for the winter.
The tinders are boiled on a side dish for meat, roasted with crackers in oil, added to stew, used as a filling in pies. Young beet leaves are suitable instead of cabbage for cooking doves.
Buying beet top, give preference to elastic, bright, dark green, with a short and strong stalk. And you need to treat it in the same way as with other leafy vegetables: sometimes you need to blanch, in other cases it is enough to cut ribbons, salt and squeeze.
Thanks to the high fiber content, beet leaves are excellent for preparing dietary vegetable salads. They are perfectly combined with cucumbers, radish, spinach, nuts.
When using such dishes, saturation occurs quite quickly, the body is “charged” with vitamins, and extra pounds are simply not added.
The ingredients
- beetroot
- garlic
- 1 cucumber
- 3 tbsp vegetable oil
- 1 sweet pepper
- 1 tbsp apple cider vinegar
- salt
- parsley
- cherry tomatoes (optional)
Preparation
- Cut all the ingredients finely.
- Pour boiling water before cutting. This will make the leaves softer and eliminate the specific beet taste.
- Mix everything, salt it, splash it with apple cider vinegar and butter it.
Roasted beet greens
The ingredients
- leaflet
- 1 bulb
- garlic
- 0.5 lemons
- 1 tbsp walnuts
Preparation
- This recipe uses beet leaves, but you can take mustard leaves, curly cabbage, spinach.
- Warm up the pan, add vegetable oil, half-ringed onion, finely chopped garlic and roast until the onions are soft.
- Then start adding greens and to speed up the cooking process, share some water.
- When the greens are ready, decorate the dish with nuts and splash lemon juice. It's really delicious!
- Bon appetit!
Beet top can be safely used in many recipes, where spinach or chard are indicated as ingredients. Include a leafy vegetable in your spring menu and be healthy!
