loaded with vitamins A, B1, B2, B6 and C.
The greens have a higher content of iron compared
to spinach. They are also an excellent
source of calcium, magnesium, copper, phosphorus,
sodium and iron.
very sweet when cooked, particularly roasted. The
leaves have a slightly bitter taste.
be boiled or roasted to get a sweeter flavor. Commonly
juiced and mixed with carrot juice.
substitutes are canned beets and possibly carrots
depending on the recipe.
beets, trim the leaves 2 inches from the root as
soon as you get them home. The leaves will sap the
moisture from the beet root. Do not trim the tail.
Store the leaves in a separate plastic bag and use
within two days. The root bulbs should also be
bagged and can be stored in the refrigerator
crisper drawer for 7 to 10 days.