P.S.A.: DON’T throw out your beet greens! 🫜

Did you know?: The greens are richer in vitamins, minerals and antioxidants than the root itself.

They are nutrient-dense powerhouses - packed full of Vitamins A, C & K, as well as calcium, iron and dietary fiber.

Beet greens are delicious chopped and wilted into soups, stews and curries, or simply sautéed with lemon, garlic, salt and pepper:

Sautéed Beet Greens

• 1-2 Tbsp extra virgin olive oil

• 1 bunch beet greens

• 1-2 garlic cloves, minced

• Half a lemon

• ½ tsp sea salt (or to taste)

• Fresh-ground black pepper, to taste

Start by separating the beet stems from the leafy greens. Finely chop the stems (as if you were dicing onions). Roughly chop the leaves. Wash both well and set aside separately.

Heat a skillet over medium heat. Add 1-2 Tbsp olive oil and then the beet stems. Sauté for about 5 minutes, stirring, until tender.

Add in the minced garlic and beet greens. Stir and cook just until wilted (another minute or two). Season with salt and pepper.

Remove from heat and squeeze in the juice from half a lemon.

Enjoy as a nourishing and delicious side.

🌻