Thursday, June 14, 2012

Beets Tops and Roots

Early in the season beets have beautiful tops. It is a bonus vegetable - two in one.  Most people think roots when they hear beets.  The tops are nutritious and delicious.  

Beets are in the same family as spinach and chard.  Just as it gets too hot for cool weather loving spinach, the beets and chard start.  

Beets tops are a great, colorful addition to tossed green salads, they are tasty in braising mixes, and can be used in any spinach or chard recipe.  I like chard or beet tops in quiche, for example.
Beets are high in vitamins A and C.  The tops are also high in calcium and iron.

Beet tops and roots should be stored separately.  Just cut the tops from the roots.  I use them soon, and the roots will keep longer.  I usually boil the roots until the skin slips off.  Then I slip the skins and either use or store for a day or two in the refrigerator.

No comments:

Post a Comment