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    Home » Recipe » Vegan

    Beets: Part II - Beet Greens

    Published: Nov 29, 2009 · Modified: Oct 22, 2014 by Jennifer Che

    This post is part II of a two-part series on beets. The first part can be found here:
    _MG_2548
    Most people have had beets in some form or another, even if it's not freshly roasted beets.  However, many people are unaware that the beet greens can be eaten too.  In fact, beet greens are more nutritious than the beet root.  They not only contain higher amounts of the same vitamins found in beet root, they also contain high amounts of other minerals, such as iron.  In fact, beet greens have more iron than spinach!
    _MG_2555
    When you purchase beets with the greens attached, make sure to remove the greens and cook them relatively soon after purchase (3-4 days).  Otherwise, the leaves will continue to suck water and nutrients from the beet root, resulting in, eventually, a shriveled and not so pretty beet root.  If the greens are removed, beet roots can last for several weeks in the refrigerator.
    _MG_2556
    You can treat beet greens like any other greens.  I just sauteed mine with some garlic and vegetable oil, Chinese style!  For some "Chinese style" ideas, check out these posts:

    Sauteed Hollow Heart Vegetable
    Mustard Greens with Garlic
    Sauteed Pea Tendrils with Garlic

    Enjoy!

    ©2009-2014 Tiny Urban Kitchen
    All Rights Reserved

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    Jennifer Che Tiny Urban Kitchen

    Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am an expat who moved from Boston to Hong Kong 5 years ago. Born and raised in Ohio to Taiwanese immigrant parents, I am a chemistry nerd, patent attorney by day, blogger by night, church musician on weekends, and food enthusiast always. Feel free to explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!

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