How to Prepare Healthy Beet Greens - Recipe and Pictures

If you don't eat beets, you are missing out on a real treat. Eating the tops of beet takes the experience to a whole other level! Nothing should be wasted on this amazing plant.

Beet greens, are delicious and a health food that comes from natures garden. Some people do not like beets, but if you know how to prepare them you and your family will love them.

I have eaten beet my whole life, but never have I eaten beet tops or beet green. They are actually more nutritious than beets themselves, but I have never seen them in cans in the markets.

Learn how to make these delicious and nutritious greens in less than twenty minutes. Preparing beet tops, is a little of work, but if you have ever prepared collards, kale or mustard green, the process is actually the same. They are simple to make and are very delicious to eat and an awesome source of fiber for the whole family.

I have added two resources on how to grow your own beets, and how to prepare them. Try out your own recipe and don't be afraid to experiment!

The wild been is thought to have originated in North Africa and also grew on the shores of Asia and Europe. As the discovery and use of the beet evolved, so did how it was eaten. Originally only the leaves of the beet was eaten and the bulb ignored.

The early Romans were one of the first people to grow and eat the roots as food. When Rome was in conflict, invaders also carried away their wealth and produce, causing the speak of this super food to Europe. Europeans, like the early ancestors, only at the plant top and feed the root, to their livestock.

Not until the 19th century the beet come to its fullness when it was discovered to be a great source of concentrated sugar. As a matter of face, Poland was the first one's to build a sugar factory. When cane sugar became restricted, by England, Napoleon made the beet the main sources of sugar, sealing its popularity. In our time the main producers of beets are, the France, Germany, United States, Poland and Russia.

The ingredients you use to make the green can vary. Off course each person has their own tastes and preference in spices. My recipe is just that, my recipe. These are the ingredients I use:

• Sea salt
• crushed black pepper
• onion
• bacon
• fresh garlic
• Worcestershire sauce
• crushed red pepper
• jalapenos

Cut the tops off the greens and then wash the beet greens thoroughly, to make sure all dirt and sand have been removed. There is nothing worse than taking all the time to prepare green and then bite into a gritty mess.

Next paper towel dry them. Cut off the red stems, because they can be a little tough to chew. Leave a little stem to add a little fiber and color to the dish. I stack up about 5 or 6 leaves, roll them up and them cut them length ways.

The stop onions from burning your eyes, cut under running water or cut off the end of the onion.Chop up the onion, garlic, and jalapeno pepper and put it aside.

Cut bacon into small piece and put in a heated pot with olive oil. Fry the bacon in a pan until crisp and then add add the rest of the ingredients and sorte until soft.

Add the greens into the post and season to taste. Cook for about 15 minutes or until done. Place greens in a bowl and serve.

Beets are an excellent source of betanin and vulgaxanthin, which have antioxidant, anti-inflammatory and detoxification benefits. You can find betalain pigments in stems of chard and rhubarb, where you find a concentration of betalains. It recommended you cook beets around 15 minutes to maintain nutritional benefits.Beet green are a good source of vitamins as well as other nutrients. They are high in:

• Magnesium
• Potassium
• Vitamin C
• Folate
• Calcium
• Vitamin B6
• Vitamin B12
• Vitamin A,
• Vitamin K,
• Beta carotene
• Phytosterols
• Lutein
• Zeaxanthin.