“Beet” Sickness with Beet Greens!

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Today, I’m talking about the part of a beet that is abandoned far too much–the greens on top. I recently found out that beet greens are even more nutritional than the big, red root at the bottom of the stalk. I tried them out last night, and they are splendid. I might actually prefer beet greens over spinach because beet greens contain more iron. I sautéed them in a bit of olive oil, garlic and lemon but you can eat them raw in a salad as well.

What are the health benefits to eating these dark leafy greens?
  • Protein
  • Phosphorus
  • Zinc
  • Fiber
  • Antioxidants
  • Vitamin B6
  • Magnesium
  • Potassium
  • Copper
  • Manganese
  • Iron
  • Vitamin A
  • Vitamin C
  • Vitamin K
  • Calcium
  • Iron
Fights Alzheimer’s, osteoporosis, strengthens the immune system, stimulates production of antibodies and white blood cells, the antioxidants fight effects of free radicals along with cancer and heart disease and it can even ward off night blindness! There are sooooo many good things going on in this leaf, so don’t be fed up, eat up!!
Here’s my beet green recipe >>>>
“Beet” Sickness Sauté 
  • 2 bunches of beet greens
  • 3 cloves of chopped garlic
  • 1 Tbs. olive oil
  • 1/2 lemon
  • Salt and pepper to taste
Directions:
  1. Fill pot about 2 inch. high of water, sprinkle some salt in that ish and wait for it to boil
  2. Remove stems from beet green leaves and add the leaves to boiling pot of water
  3. Let them boil for about 2 minutes (until tender)
  4. Remove greens from pot of water and put in a coriander
  5. Add ice to coriander to stop the cooking process
  6. To a skillet add chopped garlic and olive oil
  7. Chop the chilled beet greens and add to the skillet.
  8. Cook until everything is well incorporated and heated
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