I was recently asked by a friend how much iron is in Beet Greens, She is pregnant and like many pregnant women running very low in iron. I explained to her it was a great addition to her smoothie and yes a good source of iron. The question did get me thinking that if a person who is a foodie was unsure of this how many people out there are missing the great benefits of this green? I had to put pen to paper ( or in this day and age fingers to keyboard) and let everyone know the benefits of this green and how to cook it.
Beet greens can be lumped into the category of dark green leafy vegetables and of course we are always preaching the many health benefits associated with increasing our intake of this group. Beet greens have a similar colorful look as swiss chard and can be consumed in much of the same way. They also are very high in iron with a higher iron count than spinach as well as vitamin K, B6, magnesium and potassium. They are also a great source of fiber.
With all of these health benefits it’s no wonder why many people are now looking at beet greens as a new wonder vegetables. Below is a great recipe for roasted Beet Greens.
Beet Greens Healthy Recipes: Roasted Beets and Sautéed Beet Greens
Use every part of your fresh beets and get two delicious side dishes.
- One bunch beets with greens
- ¼ cup olive oil
- 2 cloves garlic, minced
- 2 Tbsp. chopped onions
- 1 Tbsp. red wine vinegar
- Sea salt and pepper to taste
- Preheat oven to 350 degrees Fahrenheit.
- Wash beets thoroughly, leaving skins on. (It’s easier to peel the beets once they’ve been roasted.) Remove the greens and rinse, removing any large stems and set aside.
- Place beets in a small baking dish or roasting pan, toss with 2 tablespoons of olive oil, cover and bake for 45 to 60 minutes or until tender. Serve with red wine vinegar or butter and salt and pepper.
- For the greens: heat remaining olive oil in a skillet over medium-low heat. Add garlic and onion and cook for one minute. Tear the beet greens into 2 to 3 inch pieces, and add to skillet, stirring until wilted and tender. Season with salt and pepper.