Beet leaves, which in many parts of the world is known as a beet, apparently began to be cultivated in the Mediterranean region since 2000 BC, then spread to Babylon and China. This vegetable belongs to the Chenopodioideae family, which also includes vegetables such as spinach, Swiss chard, and quinoa, among others. Due to its resistance to low temperatures, it is one of the favorite vegetables of growers in the northern region of the planet.
Commonly, people often use beets and discard their leaves; however, these can be used in different ways; either in salads, as an accompaniment or together with other vegetables. If you are one of those who usually throw out the leaves of beets, after reading this article he will think twice.
Beet leaves: Benefits
The content of the beet leaves makes them a very nutritious food. They have a large number of proteins, minerals such as phosphorus, zinc, potassium, copper, manganese, calcium, iron and magnesium. They are also high in vitamin B6, vitamin A, vitamin K and vitamin C. And, if that were not enough, they are high in dietary fiber.
The high content of vitamin K that they possess, helps to favor the blood coagulation, for what they are an excellent cicatrizant. On the other hand, the calcium they contain helps to strengthen the bone structure and prevent osteoporosis. In addition, vitamin A strengthens the immune system and promotes the production of white blood cells.
Recent studies affirm that beet leaves could play an important role in the prevention of Alzheimer’s. In the same way, this food contains powerful antioxidants that prevent the formation of free radicals.
With all these benefits, it would not be otherwise to include it in our diet. Next, we show you a delicious recipe that you can use to do it.
Sauteed beet leaves with roasted beets
-A little beet with its leaves.
-60 ml of olive oil.
-Two cloves of finely chopped garlic.
-Two spoonfuls of chopped onion.
-A spoonful of wine vinegar.
For the beet: preheat the oven to 350 degrees F, wash the beets well and reserve the leaves. Place the beet in a baking dish, add the olive oil and place in the oven for 45 minutes, or until a knife is inserted and it is soft. Once ready, serve with wine vinegar or butter, salt, and pepper.
For the leaves of beets: wash the leaves well and eliminate the large stems, chop the leaves into pieces of 2 to 3 cm. Heat a pan with olive oil and sauté the onion in the garlic for about 3 minutes. Add the beet leaves and add salt and pepper to taste. Let the leaves cook for a few minutes until soft.
Curiosities about beet leaves
It is recommended to consume the beet leaves before three refrigerated days pass; however, after this period, they can be frozen and used in soups or broths.
The beet has been cultivated since time immemorial; However, the Roman civilization consumed only the leaves and stems, while the root was used only for medicinal purposes.