Young, juicy tops from fresh beets are quite suitable for solo performance of many dishes. Ideally combined with garlic and walnuts, which set off and add spice to the slightly bland taste of beet tops.
The foliage contains a complex of vitamins C, E, A, folic acid (B9), pantothenic acid (B5), thiamine (B1), riboflavin (B2), beta-carotene. It supplies a person with phosphorus, calcium, magnesium, iodine, zinc and a host of other essential chemical elements. And to list the diseases that can be treated with beets, you will need a separate medical reference book.
The basic rule for preparing tops is to thoroughly rinse delicate leaves and stems, first in a large container with water, and then under running water, until the sand disappears completely. Then any dish that you decide to cook from beet tops will turn out to be five-plus.
Beet leaf salad
Ingredients:
- Beet tops – 1 bunch
- Parsley – 1/2 bunch
- Red onion – 1 pc.
- Garlic – 2 prongs
- Walnuts – 1/3 cup
- Sunflower oil – 2 tbsp. l.
- Adjika – 1 tbsp. l.
- Salt – to taste.
Rinse the beet tops, cut into long pieces, put in boiling water and cook for 4 minutes. Throw in a colander, let cool. Cut the onion into thin half rings, chop the garlic and parsley, coarsely chop the nuts or roll them with a rolling pin. Mix the tops with herbs and vegetables, season with a mixture of adjika and butter, salt on top.
Beet tops appetizer in Georgian style
Ingredients:
- Beet tops – 1 bunch
- Kinza – 1 bunch
- Garlic – 1 clove
- Chili pepper – 1 pcs.
- Walnuts – 1 glass
- Balsamic vinegar – 2 tbsp. l.
- Salt – to taste.
Rinse the beet tops, place in boiling water and cook for 10 minutes. Remove the seeds from the chili and chop. Put the tops, nuts, washed cilantro, peeled garlic in a blender bowl, chop. Add vinegar and salt, mix well and roll up small balls with wet hands. Serve with herbs or pomegranate seeds.
Chicken beetroot soup
Ingredients:
- Beet tops – 2 bunches
- Chicken – 1/3
- Potatoes – 2 pcs.
- Carrots – 1 pieces.
- Onions – 1 pc.
- Hard boiled egg – 2 pc.
- Sunflower oil – 4 tbsp. l.
- Seasoning for soup – to taste
- Greens, sour cream – for serving
- Salt – to taste.
Rinse the chicken, cover with cold water, bring to a boil, remove the foam and cook over medium heat for 20 minutes. Peel the vegetables, cut the potatoes into large cubes, the onion in half rings, coarsely grate the carrots and sauté with the onions until golden brown. Send potatoes to the chicken, after 10 minutes onions and carrots. Rinse the beet tops and cut into thin strips, add to the soup. Remove the meat, separate from the bones and chop, return to the soup. Add seasoning and salt, cook for 5 minutes. Serve with sour cream, herbs and half a boiled egg.
Vegetable stuffed cabbage rolls
Ingredients:
- Beet tops – 1 bunch
- Beets – 1 pcs.
- Potatoes – 2 pcs.
- Carrots – 1 pieces.
- Onions – 1 pc.
- Garlic – 2 prongs
- Sunflower oil – 2 tbsp. l.
- Sour cream – 100 gr.
- Salt, ground black pepper – to taste.
Rinse the beet tops and pour boiling water over them, leave for 5-7 minutes. Peel the vegetables, grate (ideally for Korean carrots), cut the onion into half rings. Fry vegetables in oil for 4-6 minutes, add salt and pepper. Lightly press the leaves at the base so that there is no hardness, put one or two tablespoons of the filling on each sheet (depending on the size of the tops), wrap it in an envelope and put it in a saucepan with a thick bottom. Distribute chopped garlic on top and pour sour cream over. Cook for 15 minutes over medium heat, covered.
Beetroot cutlets from foliage
Ingredients:
- Beet tops – 2-3 bunches
- Egg – 1 pcs.
- Wheat flour – 4 tbsp. l.
- Sunflower oil – 3 tbsp. l.
- Salt – to taste.
Rinse the beet tops, pour boiling water for 5 minutes, finely chop or grind in a meat grinder or blender. Stir in an egg, 2 tbsp. l. flour, salt, mix and mold small cutlets. Breaded each in flour, cook in hot oil for 3-4 minutes on each side.
You can find even more unusual ideas and interesting thoughts on what to cook from beet tops in our Recipes section.