Loading delicious recipes...
Loading delicious recipes...
Beet greens are the highly nutritious leafy tops of beetroots, often discarded but more nutrient-dense than the roots. With a mild, slightly sweet earthy flavor similar to chard, they cook quickly and deserve much more attention.
In many ways, yes! Beet greens have significantly more vitamin K (333% DV vs 0%), vitamin A (127% DV vs 1%), and iron than roots. Beet roots excel in nitrates (for blood pressure) and natural sugars. Both parts are highly nutritious - don't waste the greens!
Beet greens naturally contain 226mg sodium per 100g - higher than most vegetables. This is intrinsic to the plant, not added salt. For most people this isn't concerning, but those on strict sodium-restricted diets should factor this in when planning meals.
Yes! Young, tender beet greens are delicious raw in salads - they're milder than mature leaves. Like spinach, they contain oxalates, so those prone to kidney stones should cook them (which reduces oxalates). Most people enjoy them both raw and cooked.
Separate greens from beets immediately - attached greens draw moisture from roots. Store greens in a damp paper towel in plastic bag for 2-4 days. More perishable than most greens. Can blanch and freeze.
Log Beet Greens and 300+ other foods with our AI-powered calorie tracker.
Download App