Beet greens, like other similar vegetables, are very nutritious. They are in the same family as kale, spinach, chard, and bok choy: cruciferous greens. Beet greens are full of vitamins and minerals such as Vitamins A, C, K, and E, calcium, iron, and potassium. They also contain quite a bit of protein, which will help you feel full longer. (source)

Beet greens can be used anywhere you’d use a similar cruciferous green. They are a great addition to a stirfry, soup, salad, or casserole. Some folks even use beet greens in smoothies, as their mild flavour can be masked by other stronger ones such as bananas and yogurt.

During our Tasting Kitchen this week, our cooks Alex and Arlene featured the beet greens by mixing them with kale and nectarines to make a warm salad. Here’s another great recipe that uses both the beet itself and the greens: Sprouted Kitchen’s Beet Green Chopped Salad.

For more ideas on what to do with food items you might consider waste (eg. carrot tops), come to our Autumn Harvest Social on September 28th.