A Beetroot stalks and leaves are not only edible but delicious, too. They have a mildly earthy flavour similar to the roots. Treat the stalks and leaves as you would chard or spinach. I like them steamed, then tossed in olive oil and lemon juice, but they are also good used in a soup or a stir-fry.
Beets are root vegetables with edible roots, stems and leaves. Like Swiss chard, spinach, bok choy, kale and turnip greens, beet greens qualify as dark green vegetables. The root bulb is a non-starchy vegetable, in that it's made up of simple carbohydrates that digest easily.
For raw beets: Use a peeler just as you would on a potato. For cooked beets: Rub off the skin with a paper towel or with your fingers under running water. To juice a beet: Finely grate one bunch beets (no need to peel) on a surface lined with cheesecloth on top of wax paper.
Beet is not a fruit. It is a vegetable.Beetroot vegetable belongs to botanical family Amaranthaceae and the scientific name of beetroot is Beta Vulgaris.Beetroot is sweet to taste but it's leaves are bitter. Beetroots are also known as Red beet, golden beet and table beet.
In a large pot add water, vinegar, and salt. Add beets, bring water to a boil, and then reduce to a simmer. Cook beets until fork tender, about 30 minutes.
Part 1 Preparing the Beets
- Wash the beets. Rinse the beets under running water, scrubbing them with a vegetable brush to remove any caked-on dirt.
- Trim off the leaves and bottom tip.
- Cut large beets in half.
- Consider wrapping whole beets in foil.
Yams, beets, parsnips, turnips, rutabagas, carrots, yuca, kohlrabi, onions, garlic, celery root (or celeriac), horseradish, daikon, turmeric, jicama, Jerusalem artichokes, radishes, and ginger are all considered roots. Because root vegetables grow underground, they absorb a great amount of nutrients from the soil.
There are so many ways you can eat your broccoli leaves. Remove the mid-rib, tear or chop the supple leaves, and mix them into a saute. Toss them with a bit of oil, salt & pepper and roast them as chips. Toss them in hearty salads where you might otherwise rely on kale.
Rhubarb leaves contain poisonous substances, including oxalic acid, which is a nephrotoxic and corrosive acid that is present in many plants. Humans have been poisoned after ingesting the leaves, a particular problem during World War I when the leaves were mistakenly recommended as a food source in Britain.
Rhubarb leaves contain dangerously high levels of oxalic acid which can cause serious kidney damage potentially leading to death. Even though a 140 pound person would need to eat about 10 pounds of rhubarb leaves to die, a small amount still has the ability to make a person sick.
These are used much like spinach or collard greens. Kohlrabi greens are thick and taste best when cooked or steamed, but they are also eaten chopped in salads. Harvesting kohlrabi leaves in early spring is the best time to get flavorful, tender greens.
Health Benefits of Beet Greens. Besides supplying good amounts of protein, phosphorus, and zinc, beet greens are also a great source of fiber. Packed with antioxidants, they're high in vitamin B6, magnesium, potassium, copper, and manganese, and low in fat and cholesterol.
Cauliflower and broccoli plants produce flowers we like to eat. When we eat radish or carrot, we are eating roots. Potatoes grow underground, but the part we eat is not a root. It is a an underground stem called a tuber.
Beet greens and radish greens are not only safe to eat, they are packed with nutritional value. Both are hardy plants that are easy to grow. You might even want to grow them primarily for their leaves, which can be harvested gradually as the plant matures.
To take advantage of turnip greens nutrition in recipes, try preparing and enjoying them the same way you would other leafy greens – like kale or spinach. Sauté turnip greens and add some garlic, lemon, olive oil, salt and pepper to bring out their taste.
Here's a tip: when you're washing and peeling the beets, and you trim off the green leafy tops, don't toss them away! The greens and the stems are edible, and make a great substitute for any green such as spinach, swiss chard, and bok choy. They can be steamed, sauteed, braised, added to soups, and eaten raw.
Poisonous plants can pack punch. Last week I told you that certain vegetable plants have edible leaves and stems — like carrot tops and beet greens. Leaves and roots contain high concentrations of oxalic acid known to cause stomach irritation and kidney problems.
Whether they're grated or thinly shaved, beets are wonderful to eat raw — you get much more of that sweet flavor than when it's cooked. But it doesn't have to be all about beet salads — we've got recipes that re-imagine beets as finger sandwiches and ravioli. See all the unique ways to eat raw beets in the slideshow.
Although juicing the beet removes its fiber, you can boost the nutritional content of your juice by including the stem and greens. Beet greens are an excellent source of calcium, iron, and vitamins A and C. Juicing one beetroot with its stem and leaves yields almost 2 ounces, or about 50 milliliters, of juice.
There are two reasons baby beets are a great choice. First, their outer skin is tender enough that you don't need to peel it before you eat it (providing a fiber boost). Secondly, if they are small enough, you can cook them whole – which means less work. And remember not to toss the tops!
Eating leafy greens closely replicate your dog's grassy leafy diet that he might have had in the wild. Also, leafy greens are loaded with vitamins, anti-oxidants, and minerals. They also contain fiber and have a wonderful pH balancing properties. Examples: dandelion leaves, kale, parsley, beet tops, lettuce etc.