Beet Greens Frittata Recipe (2024)

FAQs

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

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 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.

"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.

My suggestion for when you encounter a really bitter green that you are not ready to eat just sauteed: Blanch in boiling water – this helps to remove the bitterness and soften the greens, Blanch THEN saute with bacon and onions, etc.

Try marinating them with citrus zest, garlic, scallion, vinegar, and again, plenty of salt. "Beets need a sharp, strong note," he explains, to both counteract and complement their muted, dirt-like undertones.

Beet greens are very high in dietary nitrates, which can cause harmful health effects when consumed at excessive levels. High amounts of nitrate have been associated with a higher risk of certain types of cancer (16).

Beets are high in fiber and promote the growth of good bacteria in your gut. Having plenty of healthy bacteria in your digestive system helps fight disease and boost your immune system. Fiber also improves digestion and reduces the risk of constipation.

Rabbits and deer will eat those tempting green tops, so it's important to keep beets fenced around here. An interesting side note: You can't grow beets without green tops, but you can grow green tops without much beet.

Rich in Nutrients: These greens are a nutrient powerhouse, providing essential vitamins A, C, and K, as well as minerals like potassium, iron, and calcium. Antioxidant-Rich: Beet greens are packed with antioxidants that support overall health, protect against oxidative stress, and help reduce inflammation in the body.

What is healthier beet greens or spinach? ›

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.

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

They're far more delicious than those of kale and collards. 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.

Moreover, beets are low in calories with zero cholesterol and a small amount of fat. However, the root is high in sugar and carbohydrates, so while you can consume the greens on top of the root in unlimited quantities, you should only have the root a few times a week. Beets are best from early spring to late fall.

Beets are also rich in nitrates, which reduce inflammation by removing harmful compounds from your bloodstream. This combination of betalains and nitrates makes beets a great choice for people with inflammatory conditions like rheumatoid arthritis or fibromyalgia.

Roasting beets deepens their natural sugars while tempering bitterness. Bake whole, wrapped beets at 400°F for 60-75 minutes until easily pierced by a fork. Allow to cool before peeling and juicing. Incorporating roasted beets creates a smoother, mellower, almost nutty-flavored blended juice.

Blanch Them

Blanching your greens is key to getting that bitterness level down. Because glucosinolates are water-soluble compounds, a lot of them are leached out into the water, allowing for a less bitter green.

Pair them with bright, fresh flavors- By adding vinegar, lemon juice, fresh herbs, tangy cheese or yogurt to your dish, you will help balance the flavor.

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.