Beet Greens Frittata Recipe (2024)

FAQs

How do you get the bitterness out of beet greens? ›

Add Vinaigrette, Emphasis on "Vinegar"

Acidity can really bring a pleasant flavor out of bitter greens. If they're being used for a salad, it's good to add a vinaigrette with plenty of acidity to brighten it up. If you are sauteing, add some vinegar or citrus to the greens to finish them off.

"Like most vegetables, some nutrients may get lost in the cooking process, but cooked beet greens can still provide a great source of nutrients," Mathis says. Just be sure to avoid overcooking, and refrain from boiling them if possible.

Use the stems as well as the leaves.

Like Swiss chard, beet leaves have crisp, edible stems that add color and crunch to any beet greens recipe. Don't toss them! Finely dice them and cook them right along with the leaves.

Beet greens have a similar colorful look as swiss chard and can be consumed in much of the same way. They also are very high in iron with a higher iron count than spinach as well as vitamin K, B6, magnesium and potassium. They are also a great source of fiber.

Extra virgin olive oil adds flavor to the beets and keeps them from burning. Salt + Pepper. Simple seasonings essential to roasted vegetables. Balsamic Vinegar.

You can eat raw, steamed, sautéed, braised, or added to soups. You don't need to waste them since they're delicious and full of vitamins. The stems and leaves from beets are totally edible, extremely delicious and highly nutritious so they're great for our health!

Oxalates. Beet greens contain high levels of oxalates, which can contribute to kidney stone formation (38, 39 ). Oxalates also have antinutrient properties. This means that they may interfere with the absorption of micronutrients.

They're also more nutritious. Beet greens are some of the most nutrient-rich greens around, containing more antioxidants and other phytonutrients than the bulbous roots themselves, according to Jo Robinson, author of Eating On The Wild Side. In terms of general health benefits, beet greens are right up there with kale.

Generally, beet greens have a laxative effect and soften stool, except in Vata individuals where the diuretic and astringent effect can causes mild constipation.

Beet greens have oodles of nutritional value, from fiber and protein to vitamins C, K, and B9. You can eat beet greens raw or cooked. No matter how you choose to chow down, you could enjoy health perks like a stronger immune system, healthier teeth, and a healthier digestive tract.

Can you freeze beet greens? ›

Spinach, kale, Swiss chard, beet greens, along with mustard and turnip greens freeze well for year-round enjoyment.

When you buy a beet plant, don't toss those beet greens, which are full of extra vitamins and minerals! Dogs can eat beet greens just as you would prepare other dog-friendly greens like spinach. Cook the greens to make them easier to digest and serve in moderation.

Beet greens also help fight inflammation, improve digestive health, support brain health and contain anti-cancer properties.

Leafy greens such as spinach, Swiss chard, kale, beet greens, and collards pack a punch when it comes to lowering high blood pressure. They're sources of magnesium, as well as potassium, an essential nutrient for preventing or lowering high blood pressure.

Antioxidant-Rich: Beet greens are packed with antioxidants that support overall health, protect against oxidative stress, and help reduce inflammation in the body. Heart Health Support: The presence of dietary nitrates in beet greens may promote healthy blood pressure levels and cardiovascular well-being.

Blanching: Blanching bitter greens involves briefly boiling them in salted water and then quickly cooling them in ice water. This process can help reduce the bitterness and soften the texture. After blanching, you can incorporate the greens into your dish as desired.

Sweetness: From sugar, honey, fruits or otherwise, sweetness will counteract bitter and sour flavours. It can also be used to cut down the heat of a particularly spicy meal. Saltiness: Salt plays two very important roles in flavouring a dish. Firstly, it balances against bitterness.

Add a Pinch of Salt

The salt helps neutralize the nitrates that contribute to bitterness. Start with just 1/8 - 1/4 teaspoon per 16 oz serving and adjust to taste.

Salt is one of my favorite ways to cut the bitterness in turnip greens. I then add about 1/2 teaspoon of baking soda to the broth and simmer for the last 20 minutes. Works like a charm! If you're vegan, use a good vegetable broth like Better Than Bouillon and a bit of smoked salt for fantastic flavor.