Beet Greens Frittata Recipe (2024)

FAQs

Should you eat the stems 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.

In most cases, the healthy nutrients of beet greens are consumed, as long as they aren't overcooked. "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.

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.

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).

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.

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.

High in fiber, beet greens improve digestion and improve chronic constipation. Boost your fiber intake with leafy greens, fruits, and vegetables to stay regular.

Ultimately, the fiber from beets adds bulk to stool while also softening it, decreasing the chance of constipation. Or, if you tend to have loose and watery stools, the fiber may aid in solidifying stool as it absorbs water and adds bulk.

Can you eat beets every day? ›

While it may seem like a good idea to have beets daily because of their benefits, you may need to exercise caution when eating them. Eating beets or drinking beet juice may lead to kidney stones, a potential food allergy, or stool or urine color changes.

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.

Beet leaves are tender and can be used as salad greens, sautéed and eaten as a side dish, or cooked and added to other recipes. Try these ideas. Add the sautéed beet greens and stems to pasta for a quick dinner.

Raw Swiss chard, spinach, and beet greens are preferable to cooked greens to avoid too much potassium. However, moderate your intake of these foods, as they're also high in oxalates. Among sensitive individuals, oxalates can increase the risk of kidney stones ( 43 ).

Every part of a beet from the tip of the roots to the top of the leaves is edible and very good for humans to eat.

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.

Furthermore, the highest nitrate level in raw vegetables was seen in beet leaves (with an average of 7599 mg/kg), and the lowest nitrate amount was seen in tomatoes (with an average of 3332 mg/kg). However, in a study by Taisser et al., the highest nitrate levels were related to spinach and beet leaves [36].

Chard greens look similar to beet greens, but unlike beets, the root of chard is inedible. The green leaves have a grooved, bumpy texture running up a colorful, thick stem. Both parts are edible, but they do cook at different rates.