What Can We Get From Eating Beet Greens?
Beet greens are those luscious leafy top of the beetroot. They are completely edible and are filled with superhero nutrients that make them a great addition to our meal. These greens can supply our body with good amounts of vitamins, minerals, antioxidants, and other beneficial nutrients. At present, they are used in various dishes or added smoothie or salad.
Below are some of the benefits that we can obtain from eating beet greens:
May Help Improve Eye Health
A study conducted by the Age-Related Eye Disease Study Research Group, results showed that people (over the age of 50) who took a supplement that includes beta-carotene had experienced a reduced risk of developing advanced macular degeneration. Moreover, Lutein (a carotenoid with anti-inflammatory properties) in beet greens can also help prevent age-related macular disease.
May Help Improve Digestive Health
May Boost Immunity
May Help Maintain A Healthy Weight
May Help Strengthen Bones
Dr. Sherry Ross, a women’s health expert at Providence Saint John’s Health Center in Santa Monica, California, says:
“Vitamin K works with vitamin D to ensure that calcium finds its way to the bones to help them develop properly.”
How to Prepare Beet Greens
If you use the stalks, keep them separately. Cut the leaves and stalks into rough 1-, or 2-inch pieces.
- Add fresh, raw beet leaves to the mixed salad with other greens. Pat them dry after washing, or spin in the salad spinner, and cut away the stems.
- Juice beets along with fresh greens, or add beet leaves to green smoothies.
- Boil or steam beet greens for a simple low-calorie side dish.
- Sautée beet greens like spinach with this basic recipe below:
Heat 2 tablespoons butter or vegetable oil in a large skillet.
Add 4 cups chopped greens including stems; 1 tablespoon grated fresh horseradish, 1 finely chopped shallot or small onion, ½ tablespoon Dijon mustard, and a pinch of salt.
Cook, stirring until the greens are wilted, about 5 minutes.
Add ¼-cup water, cover and simmer until the greens are tender, 10 to 15 minutes. Uncover and cook until all liquid evaporated. Remove from heat and add ½ cup sour cream if desired.
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