Did you know that beet greens are higher in nutritional value than beetroots??
Beet greens are higher in calcium, iron, and vitamins A and C. They are an excellent source of folic acid (hello pregnant mamas), and a very good source of fiber, manganese, and potassium.
Both beet greens and roots are a good source of magnesium, phosphorus, iron and vitamin B6.
Beetroots have long been used for medicinal purposes, aiding in liver detoxification. Beet roots contain betacyanin (the pigment that gives them their color), which is a powerful cancer-fighting agent. Beet fiber aids in bowel function and helps balance cholesterol levels.
Beets have been shown to increase antioxidant levels, specifically levels of glutathione peroxidase and glutathione-S-transferase, and increase the number of white blood cells responsible for detecting and eliminating abnormal cells.
I invented this recipe one winter when I was craving beets! As is not always the case, I loved it, and so did all of my children!
Read below for more benefits of enjoying this recipe with your family!
Garlic: An excellent source of vitamin B6, manganese, selenium, and vitamin C. Garlic is also a good source of phosphorous, calcium, potassium, iron, and copper. Garlic provides protection against atherosclerosis and heart disease. Studies have shown that garlic decreases total serum cholesterol levels while increasing serum HDL-cholesterol levels which is a protective factor against heart disease. Garlic has also been shown to lower blood pressure. Garlic has antibacterial and antimicrobial properties and has also been shown to provide protection against some cancers.
Greens: Greens are among the most highly nutritious vegetables. They are an excellent source of carotenes, vitamins C and B6, and manganese. Greens are also a very good source of dietary fiber, copper, iron, calcium, and vitamins B1, B2, and E. Greens have anticancer properties, and are high in chlorophyll and carotenes, especially beta-carotene, lutein, and zeaxanthin. Greens have almost 3 times as much calcium as phosphorous, which is beneficial since a high phosphorous consumption reduces the utilization and promotes the excretion of calcium.
Apple Cider Vinegar: Apple cider vinegar reduces rise in blood sugar after meals. It’s excellent for those at risk of type 2 diabetes.
Organic extra virgin olive oil: An excellent source of oleic acid, an omega-9 monounsaturated fatty acid. It is also a good source of vitamin E, as well as oleuroprein, a phenolic compound which has been reported to have anti-cancer properties, and flavonoids. Olive oil reduces the risk of chronic and degenerative conditions such as atherosclerosis, diabetes, colon cancer, asthma, and arthritis, as it helps in lowering systemic inflammation.
At last, the recipe!
Beets with Onion, Garlic, Beet Greens, and Apple Cider Vinegar
This is a delicious and very nutritious vegetable dish, which can be prepared ahead of time and eaten as a cold salad or reheated by sautéing for a few minutes over low-medium heat.
Makes about 6 – ½ cup servings
Source: Amy Stanford Nutrition
- 3 red beets with greens attached (roasted, skinned, and chopped into ½ inch cubes)
- 2 cups chopped beet greens (can substitute collard greens, kale, rainbow chard, etc.)
- 4 garlic cloves minced
- 2 tbsp. olive oil
- 1 – 2 tbsp. Apple Cider Vinegar or to taste
- Celtic or Himalayan sea salt to taste
- Preheat oven to 400
- Remove the greens from beets. Wash the beets and cut off both ends. Wrap in parchment paper and then wrap in aluminum foil.
- Place in 400 degree oven for 1 hour and allow to cool or store in refrigerator until ready to make the recipe (can be stored in refrigerator for one or two days before completing the recipe).
- Once cool, remove skin and chop into ½ inch cubes
- Wash and chop beet greens
- Mince garlic cloves
- Warm 2 tbsp. olive oil on medium heat in a sauté pan Sauté garlic for 2-3 minutes
- Add beet greens and sauté for 2-3 minutes more
- Add chopped beets and sauté for 5 minutes
- Add apple cider vinegar and salt to taste