If you simply throw away the green leafy tops to your beets, you’re doing yourself a disservice, as these are among the healthiest part of the plant.

Besides containing important nutrients like protein, phosphorus, zinc, fiber, vitamin B6, magnesium, potassium, copper, and manganese, beet greens also supply significant amounts of vitamin A, vitamin C, calcium, and iron.
Beet greens actually have even more iron than spinach (another leafy green in the same botanical family) as well as a higher nutritional value overall than the beetroot itself.


You may be surprised to learn, for instance, that research shows beet greens may:

👉Help ward off osteoporosis by boosting bone strength

👉Fight Alzheimer’s disease

👉Strengthen your immune system by stimulating the production of antibodies and white blood cells 

If you’ve never tried beet greens before, don’t let them intimidate you. They can be sautéed lightly right along with other greens like spinach and Swiss chard. Consider the consumption of beets an important part of your diet.