And… into my tummy. These babies stain so be sure to keep an eye on them, or they’ll roll away from you; leaving a gruesome red trail. Causing people to question everything about you. You can try to explain but when your hands are also stained red and your mouth, if you happen to take a bite; you’re in a bit of a pickle. Mmmm… pickles…
Anyway! Let’s move on and discuss these beets. Did you know you can eat the whole plant? Most people chop off the tops of beets, throwing away vital nutrients and extra food! What?! I know… I thought the same thing; extra food gone to waste. Beets are high in vitamin C, fiber and essential minerals; potassium, manganese. They help cleanse your blood and also contain vitamin B folate. However! The green tops on those little beet heads are actually more nutritious. They contain; protein, phosphorus, zinc, fiber, vitamin B6, magnesium, potassium, copper, and manganese, vitamin A, vitamin C, calcium, and iron. Whew! That’s a lot, and it’s most likely going in the trash. If you’re doing that; stop it. I’ll tell you about a great way to use those little beet heads.
- Wash and chop them up, then sautee in a pan of coconut oil. Season with salt and fresh lemon juice. Add a little zest if you’re feeling extra special.
- Wash and chop them up; toss in a salad with avocado, pumpkin seeds, strawberries and a light balsamic vinaigrette.
- Wash and chop them up; add to a smoothie and blend, blend, blend.
- I think by now you know to wash and chop them up. Add to an egg scramble.
Basically you can add them to anything. They are similar to swiss chard; regarding taste and texture. They actually have more iron than spinach! If you want to learn more about the amazing health benefits, check out this site: take me to beet knowledge.
Now I’ll tell you about that delicious looking picture and give you the recipe to my breakfast.
Beet Carrot Ginger Juice:
1 small organic beet root, washed well. I peeled mine because I was using the pulp in a different recipe.
2 small organic carrots, washed well.
2 inch chunk of organic ginger.
- Using a juicer, juice all ingredients.
- All done, now pour into a cup and enjoy with your breakfast!
Sautéed Beet Greens with Egg and Avocado:
2 cups chopped organic beet greens
1 tablespoon fresh lemon juice
salt and pepper to taste
1 tablespoon coconut oil (for sautéing)
1 organic egg
half avocado, sliced
- In a frying pan, heat 1 tablespoon coconut oil. Add the chopped beet greens, season with lemon juice, salt and pepper. Sauté until tender. Transfer to plate.
- In the same pan, cook your egg to your liking and season to taste. I like mine slightly runny so the yummy egg yoke creates a sauce with the greens.
- Add the egg on top of your greens with a side of sliced avocado. Tada! How easy is that? Super easy.
Now you can spend the rest of your day knowing how healthy you are thanks to those little beet heads and of course the juice!
Side note: I just bought this juicer and this was my first run on it. I’ll use it a few more times and let you know how I like it.
A girl who needs to clean up the “crime scene” in her kitchen,