Are beet greens edible and nutritious?

Beet greens aren't just edible; they're extremely nutritious. They contain more iron, calcium, and vitamin K than the roots themselves. Throwing them away means wasting nearly half of the plant's nutrients. Use these tender leaves in stir-fries, or blend them raw in smoothies, or bake them into chips.

Preparing Greens from the Garden Tend to greens as soon as you harvest them. Remove soil by rinsing in cold water. Pat completely dry with towels or spin in a centrifuge. Place the greens in separate airtight containers and use them within three days for the best flavor and texture; wilted greens can be used in cooked preparations.

Cook beet greens like other leafy vegetables. Sauté them with olive oil and garlic for a quick side dish. Blend them into green smoothies with fruit for a refreshing treat. Bake them into crispy chips, with just a little salt or spice. Add them to the soup in the last five minutes of cooking.

As compared to common greens: beet greens have more iron than spinach; more calcium than kale; more vitamin K than chard. Eat them often! They're a boon to the vegetarians.

Maximize the freshness of greens in storage. Wrap in paper towels before refrigerating. Further prolong their freshness by keeping them in perforated bags, allowing them to breathe. Don't wash them until it's time to eat. Freeze blanched greens for long-term storage. They'll keep for about six months in the freezer.

Read the full article: When to Harvest Beets: 5 Essential Signs