Many of us know how fantastic beets are for us, but do you make sure to eat the beets greens and stems too? The greens are typically sautéed into a warm salad, but most of the time the stems are simply tossed away!
Beet greens and stems contain so many amazing nutrients that are vital for your body! Beet greens contain high levels of vitamin K, which is essential for blood clotting as well as building strong bones. Vitamin K has also been researched for its ability to prevent alzheimer’s disease! They also contain a lot of vitamin A which is great for skin, vision, boosting your immunity, and even preventing free radicals from forming!
I purchased gold and red beets at the farmers market, roasted them up, and then had the greens and stems left for this delicious recipe! I loved keeping the stems on because it gave a crunchy texture and added even more volume!
- 1-2 heads of beet greens
- a couple cloves of garlic (how garlicky do you like your foods?)
- 1 orange
- grass-fed butter or coconut oil
- himalayan pink sea salt
- I began by mincing about 4 cloves of garlic. I then placed the garlic into a large sauté pan with about 1/2 tsp of kerrygold grass-fed butter and let it begin to caramelize slightly.
- While the garlic cooked a little, I thoroughly washed the beet greens (they tend to be very sandy) and chopped them into about 1 inch pieces.
- I then placed the beet greens into the pan with the garlic to let them cook down on a low to medium temperature.
- At this point I also added a couple pinches of salt, grapefruit vinegar (ACV would be fine!), a little bit of water, a tsp of butter, and a chopped up orange!
- Let all of this cook on low heat until the leaves and stems are fairly soft, then ENJOY!