Here’s a enjoyment way to use your beet greens—add them to a red beet smoothie! This smoothie is an power booster. It is loaded with beets, beet greens, orange juice, frozen fruits and a contact of spice!

I enjoy cooking with beet greens. If you have under no circumstances experienced them ahead of, they search and flavor a ton like swiss chard, besides the leaves are scaled-down and the stems are thinner. Like the genuine beet, the stems launch a ton of purple color when you cook with it! I usually toss the stems with rice, and I like to believe of it as beautifying the complete dish.

I am at this time on a mission to find extra means to cook with beet greens. When I go to the farmers current market, I mill all over, accumulating beet greens that other customers question to be chopped off. I simply cannot bear to see fantastic food go to waste! Beet greens are also packed with Vitamin A (fantastic for eyesight, immunity, and many others.) and Vitamin K (fantastic for healthful bones and crucial for blood clotting).

An easy and tasty way to use your beet greens is to include them your smoothies! I ordinarily only use the leafy sections, preserving the stems for sautéing. If you are applying a significant-pace blender, I do not see why you simply cannot toss a few stems into your smoothies, also! Just be certain to slice them into scaled-down segments first so that they are a lot easier to mix.

STORING BEETS AND BEET GREENS

When you get beet greens at the farmers current market (and from time to time at your grocery stores), there’s ordinarily a ton of filth on the leaves and stems. I usually rinse them quite a few occasions ahead of cooking with them.

If you’re not cooking the beet greens inside of a working day or two of acquire, chop off the beets and independent the stems from the leaves. Refrigerate the beets in a plastic bag—they ordinarily preserve for a few weeks. Rinse the stems and scrub out any filth. Pat them dry and slice them in 50 percent so that they are a lot easier to retail store. Rinse the leaves comprehensively. If you have a salad spinner, use it to get rid of some of the humidity from the leaves. You can also pat them dry and enable the leaves air dry on a baking sheet which is lined with towels. I depart them out for 30 minutes to an hour. Store the leaves and stems with each other in a plastic bag. They ordinarily preserve for about a one week (from time to time even a few days extra) ahead of the leaves start to brown.

MASTERING MY Issues / COOKING NOTES

• Working with purple onion: A ton of you might be asking yourself why on earth I’m introducing purple onion into a smoothie. It will make the smoothie flavor extra exciting! I ordinarily include one or two slim slivers of purple onion into smoothies, which is about one/two to one teaspoon of minced purple onion. If you’re a bit apprehensive about this (and I fully get it), start out with one/two teaspoon of minced purple onion initially and work your way up if you’re sensation extra adventurous. I tried using a model with two teaspoons of minced purple onion and that was way also a lot! I experienced a bit of onion breath just after consuming the smoothie, which was not precisely the sensation I was hoping for . . .


• Boosters: If you are hunting for a bit extra normal protein in the smoothie, include a few tablespoons of raw almonds and/or a generous pinch of hemp seeds. You can include extra almonds and hemp seeds, but do be aware that they tend to h2o down the taste of the smoothie.