You definitely know how and love to cook delicious dishes from raw beets. And you probably know that beet tops contain many times more nutrients than the root crops themselves. And, I hope, you have already managed to evaluate the recipes for pickled vegetables and linen bread with vegetable pomace, which are on my blog.

Therefore, today I have for you another “collection of recipes” that will allow you to use mega-healthy beet tops, make an excellent preparation of pickled beets and quickly cook deliciously healthy, simple and tasty live cuisine dishes based on it.

To enhance the impression of the value of the recipes below 🙂, let me remind you once again about some of the most important, in my opinion, beneficial properties of beets.

Beets - useful properties

Beetroot binds and removes toxins, ideally improving peristalsis and cleansing the intestines, which means it helps to cleanse all other organs and body systems;

Beets contain betaine, indispensable for the liver, which helps protect, restore, regenerate cells and improve liver function;

Beetroot affects the formation of red blood cells, improves blood composition, strengthens capillaries and normalizes venous circulation, which means it contributes to the nutrition and renewal of all body cells;

Beets have pronounced anti-aging properties, as they contain beta-carotene - the strongest antioxidant and immunostimulant (beet tops are especially rich in them), folic acid (formation of new cells, cellular respiration), quartz (increased cell regeneration, restoration of microcirculation and elasticity), cobalt ( the formation of vitamin B12, metabolism restoration), copper (collagen restoration and elastin production), as well as a whole range of other antioxidants and substances important for maintaining youth;

In general, beets and beet tops have a wide range of useful properties. As Litvina writes in my favorite book, Three Uses:

“It is impossible to list all the ailments that beetroot cures, because these are really ALL ailments”

The unique composition, wonderful taste and the ability to retain nutrients until the next harvest make beets a very valuable food product.

Beetroot Dishes

Here are just a few delicious and easy raw beetroot dishes that you can cook all year round:

And beet tops are available only in season. Therefore, I propose to take advantage of the gifts of nature and use the fresh beet crop as widely as possible in your diet. Not forgetting, of course, to dry the tops for the winter!

In general, finally, I tell everything in order 🙂

The technology is no different from the recipe for the best way to make flax bread, which is published in the link. It is very detailed. Therefore, I will not repeat myself.

The only moment - this time I squeezed the juice from carrots and beetroot stalks. Petioles are quite hard, but it is a pity to throw them away. So I came up with this useful way of processing - very tasty. I recommend.

The remaining leaves can and should be used in all kinds of salads and soups - for example, make this one if you haven't tried it yet.

But this time I decided to make pickled beets according to the type - and I was not mistaken! It turned out great!

Ingredients:

Beets with tops - 3 pcs.

Carrot - 1 pc.

Onion - 1 head

Garlic - 3 cloves

for the marinade:

Orange - 2 pcs.

Lemon - 1 pc.

Water - the right amount

Salt - 1 tsp or to taste

Honey - optional and to taste

Cooking method:

1. Rinse and peel vegetables thoroughly.

2. Finely chop the green leaves of beet tops (petioles - we have already agreed - go for juice and bread). Grate beets and carrots on a Korean carrot grater using a medium shredder attachment. Onion cut into thin half rings. Garlic - finely chopped.

Part of the beets can be cut into thin plates and cut out with cookie cutters. Then marinate everything together and use to decorate ready-made dishes.

3. Squeeze juice from oranges and lemons.

4. In a deep bowl, mix all the ingredients, add salt.

Be sure to try it - it must be delicious. If there is not enough sweetness, add some honey.

5. Put everything in a jar, add water so that the vegetables are covered, close the lid and put it on the bottom shelf of the refrigerator for 12 hours or a day.

Such pickled beets can be stored in the refrigerator for at least 4-5 days and this is very convenient. And delicious. And useful!

Just add a little oil and fresh herbs to the finished pickled beets - you get a wonderful salad or the basis for other dishes.

If you dilute the salad 🙂 to taste with water and add it, you get a delicious cold beetroot.

That is, such a preparation allows you to quickly prepare a lot of interesting dishes of live cuisine. I hope you like the idea and the recipe too.

Bon Appetit!

Yes, a lot of things are possible, but it is best to have rabbits - they love this tops very much. My parents keep from April to October, and then they are slaughtered and eat dietary meat. And the skins are rented to one peasant for hats. Previously, they made their own, but now health does not allow. As for the realistic use of beet greens, here are the recipes:

BORSCH
In Russia, tops are put in borscht, which is popularly called summer.
500 g of young beets with tops, 4 potatoes, 300 g of zucchini, 2-3 tomatoes, 1-2 carrots, 1-2 onions, 1 tbsp. a spoonful of 3% vinegar, 1 teaspoon of oil; sour cream and salt to taste. Rinse the beets thoroughly, cut off the tops, peel, put in boiling water, add the diced potatoes and boil the beets with potatoes. 10-15 minutes before readiness, put finely chopped beet tops, onions, carrots, tomatoes, zucchini fried in oil, salt, add vinegar and sugar. 5 minutes before serving, take out the beetroot, grate it on a coarse grater, put it back into the borscht. Serve with sour cream.

Cold appetizer "Pkhali"
Beet tops - 1 kg, nuts - 200-300 g, onions - 1 medium, garlic - 2-3 cloves, Imereti saffron, suneli ucho - 1 teaspoon each, cilantro seeds - 1/2 teaspoon dry ground, cilantro greens - 1 large bunch, vinegar, salt, hot red ground pepper - to taste. Slightly boil beet tops in a small amount of water. Put on a sieve and let the water drain. Then squeeze well with your hands. Finely chop the well-squeezed beet tops with a knife or scroll in a meat grinder with a frequent one. Prepare the walnut dressing. Grind nuts as finely as possible. Chop the onion into very thin half rings. Sprinkle the onions with salt and leave for 10-15 minutes. Then squeeze the bitterness out of it. Grind the garlic into a bowl. Cut the greens very finely or scroll in a meat grinder after the tops. Add onions, garlic, herbs, ucho suneli, Imeretian saffron, dry ground cilantro seeds, vinegar, red hot ground pepper, salt to the nuts. Mix everything well until smooth. Roll the mass into balls, put on a serving dish, cool before serving.

Pies with beet tops
wheat flour -170 g, homemade cheese - 175 g, green onion - 15 g, beet tops - 300 g, butter - 20 g, salt - to taste.
Sort young beet leaves, rinse, finely chop, squeeze the juice. Add shredded homemade cheese and mix thoroughly. Knead uncooked unleavened dough. Cut into equal parts, roll each part to the size of the pan. Grease the pan with oil, put one layer of dough, minced meat on it, cover with another layer and pinch the edges. Bake in the oven. Take out the finished cake, make a hole on top and put the butter. When it melts, cut the pie and serve.

Beetroot ragout
Ingredients: 0.5 kg of young beet tops, 2 cloves of garlic, 1-2 onions, 1 bell pepper, 100 g of cheese, salt, pepper, sweet paprika to taste, olive or vegetable oil.
Method of preparation: Pour oil into a frying pan with high sides. Finely chop the onion, sweet pepper and garlic, put in oil and fry until golden brown. Rinse the tops thoroughly under running water, shake off excess water, cut into pieces. Put to the onion and garlic, mix and simmer, stirring constantly with a wooden spatula. Pour in a little cold water, mix, lay out the spices. Grate the cheese. Put the hot stew on a plate, sprinkle with cheese and serve. We recommend serving black bread toasts with garlic for the stew.

Salad of beet leaves and walnuts.

200 g beet greens
garlic clove,
3 tablespoons of vegetable oil,
parsley, cilantro, dill,
1/4 cup walnut kernels,
lemon juice,
salt to taste.

Rinse and finely chop the beetroot leaves, boil in salted water (approx. 10 minutes), drain in a colander. Rub with a wooden spoon and pour over a mixture of vegetable oil and garlic, crushed and pounded with salt.
Sprinkle the salad with parsley, cilantro, dill, crushed walnut kernels on top. Sprinkle with lemon juice.

Cutlets from beet tops
You will need: 5-6 sheets of beet tops, 1 egg, 2-4 tbsp. l. flour, salt.

How to cook cutlets from beet tops. Finely chop the leaves or chop with a blender, beat in an egg, add flour, salt and knead the minced meat for cutlets, shape them, roll in flour or breadcrumbs, fry in a hot pan (preferably cast iron) with vegetable oil, serve hot with sour cream.

Vitamin-salty seasoning from beet tops

Prepare 1 kg of young beet tops, which appear early, when the body still lacks greens. Sort the tops, wash, cut into small pieces no larger than 2 cm, mix with table salt in an amount of 0.7 kg. Sterilize jars, put beet tops mixed with salt in jars in dense layers and close with lids. Use the resulting seasoning as a vitamin supplement to the first or other dishes. It is recommended to store the seasoning in the refrigerator (not in the freezer), before use, be sure to rinse to remove excess salt with a stream of water. You can make a vitamin-salty seasoning from a mixture of beet tops with tops of carrots, turnips, radishes, radishes, it all depends on what you have available.

Everyone knows about the beneficial properties of beets. But few people represent the fact that the tops of this vegetable can be eaten. The green part of the culture is rich in dietary fiber, protein, vitamins A, C and other important substances for the body. It appears in the beds when there is still no white cabbage, salads and can easily replace them in the human diet.

How is beet tops prepared? Benefits of beet leaves and harm, composition of tops and storage methods.

Benefit

Beet leaves can be eaten until frost. What is valuable, given how many nutrients are contained in the tops. The tops of the vegetable are a source of protein, phosphorus, zinc, magnesium, potassium, manganese, copper; ascorbic acid, vitamin A, B6, fiber.

Useful properties of beet tops:

• Beetroot leaves are a source of vitamin C. Ascorbic acid is a water-soluble substance, so its supply must be constantly replenished. Vitamin C is involved in the production of collagen, a protein that maintains healthy skin, bones, and blood vessels. It is a powerful antioxidant that protects the body from infectious diseases.
• The tops contain a large amount of vitamin K (more than 300% of the daily requirement in 100 g). It provides blood clotting, prevents the destruction of brain neurons. Therefore, it prevents Alzheimer's disease. Together with calcium, it increases bone strength, helping to prevent the onset of osteoporosis.
• Beetroot tops are rich in vitamin A. It strengthens the immune system, stimulates the production of antibodies and blood cells, and supports healthy vision. Beta-carotene is a powerful antioxidant that fights free radicals in the body. As a result, the risk of cancer and heart disease is reduced. Vitamin A is also essential for the health of mucous membranes and skin.
• Beet tops contain the whole complex of vitamins of the group IN. This group of useful substances ensures normal metabolism in the body, regulates the activity of the immune, nervous, cardiovascular systems. Folic acid is involved in brain activity, hematopoietic processes, and prevents malformations in the fetus during pregnancy.
• Vegetable greens contain more iron than spinach. The trace element is involved in the process of hematopoiesis, prevents and treats anemia. Beet tops are recommended to eat with frequent dizziness, chronic fatigue.
• The green part of the vegetable is a source of potassium and choline. Potassium regulates the amount of fluid in the body, which is important for maintaining the water-salt balance, heart rate, and normal blood pressure. Choline prevents fatty degeneration of liver cells.
• When eating beet tops, the body receives glycine betaine in sufficient quantities.. Betaine lowers the level of homocysteine ​​in the blood, a substance that provokes the formation of blood clots and atherosclerotic plaques inside blood vessels. Thus, beet greens prevent coronary heart disease, stroke, and peripheral vascular pathologies. Betaine also prevents fats from being retained in the liver cells, resists the proliferation of cancer cells.
• Fiber and pectins stimulate the intestines, prevent the formation of pathogenic flora, improve the digestion process. The tops are included in a variety of diets, because. it improves metabolism.
• Beet greens contain antihistamines. Greens are included in the diet of allergy sufferers to reduce the intensity of reactions.
• Flavonoids and carotenoids have anti-cancer and antioxidant properties. Zea-xanthine (one of the most important carotenoids) provides protective functions of light filtering, prevents macular changes in the retina.

Beetroot leaves contain more minerals and vitamins than beetroot itself (with the exception of sugar and folic acid). Its regular use contributes to the improvement of the body, because. important processes are activated (digestion, metabolism, cell formation, cardiac activity, etc.).

The almost complete absence of sugars allows you to eat tops with diabetes. Moreover, the product helps diabetics to control their blood sugar levels.

Harm

Beet leaves contain oxalic acid (0.67 mg per 100 g). Reacting with calcium, phosphorus and other minerals, it forms crystals. They are poorly excreted from the body. With the abuse of greens, stones in the kidneys, urinary and gallbladder may appear.

Contraindications

• Kidney diseases. Because of the oxalic acid in the composition. You can include greens in your diet. But in limited quantities and with normal (1.5-2 liters per day) use of clean drinking water.
• Stones in the urinary and gallbladder. Oxalic acid aggravates the course of these diseases.
• Taking anticoagulants. The tops already contain a large amount of vitamin K. An increased concentration of the substance will not bring benefits to the body.
• Diarrhea. Pectins give a laxative effect, which is undesirable for diarrhea.
• Gout, pancreatitis. With such diseases, the use of products with oxalic acid is contraindicated.
• Hepatitis, cirrhosis of the liver, acute inflammatory process in the organ. Leaf speeds up metabolism, which increases the load on the liver.
• Hypotension. Beet leaves lower blood pressure.

Composition (vitamins and minerals)

How to cook

For eating, choose young leaves. Rinse under cold running water and dry on a towel. Then cut the beet stalks and leaves into pieces that are needed for preparing a particular dish. Young tops can be eaten fresh. Pure or added to salads.

Large leaves are bitter due to the high concentration of oxalic acid. Therefore, they must be subjected to heat treatment. The tops are boiled, stewed, fried, steamed.

From fresh beet leaves prepare:

• salads;
• smoothies;
• vegetable rolls.

Tops are an excellent basis for borscht and soups. It is used to make such national dishes as okroshka, cold beetroot, Russian kvass. Beet leaves are also suitable for cooking second courses:

• cabbage rolls (used instead of cabbage);
• pies, rolls, casseroles (as a filling);
• vegetable stew;
• cutlets.

Before adding to the salad, beet leaves should be scalded with boiling water. They will become softer, lose their specific taste.

How to extinguish tops:

• Washed petioles cut into pieces. Put in a pan greased with vegetable or butter.
• Cook over medium heat for approximately 5 minutes.
• To keep the color, you can add a little lemon juice.

How to steam:

• Boil water in a saucepan. Install a special insert or metal colander.
• Lay out the prepared petioles and cover with a lid. Turn down the fire.
• Cook for approximately 6-7 minutes.

How to blanch beet leaves:

• To boil water. Salt.
• Drop washed leaves.
• Remove with a slotted spoon after a minute.

To prepare mashed greens, blanching is recommended for 2-3 minutes.

Storage

Young tops are dried, frozen or salted. In this form, it retains its taste and useful properties all winter.

Canning features:

• Cut the petioles into small pieces. Pour in cold salted water.
• Put on fire. After boiling, cook for 5 minutes.
• Distribute to banks. Fill with brine. Wrap up.

Store canned leaves in a cool place.

How to choose

The color and size of the foliage depends on the beet variety. In a red vegetable, the tops have a dark green color with pink, raspberry and red veins and petioles.

You can collect leaves at any stage of root growth. But most of all, young leaves with tender stems are suitable for eating. In older leaves, the petiole becomes fibrous.

Choose springy, richly colored leaves with a hard stem. Throw away faded and old ones.

What is combined with

Beet tops sound good in combination with herbs and vegetables:

• spinach;
• fresh cucumbers;
• celery
• cabbage;
• radish;
• onions, garlic, etc.

To emphasize the taste of young tops, add walnuts and fresh herbs to the salad. Lemon juice, homemade sour cream, olive oil are suitable for dressing.

Cooked beet leaves lose their specific taste and smell. Therefore, they can be added to many first and second courses (mushroom and pea soups, pies, bread, pizza, scrambled eggs, meatballs, etc.).

beet tops- beet shoots, they are green with burgundy veins (see photo). Tops have long been used in cooking and medicine of the Slavic peoples. The beetroot itself has a sweetish taste, most often it is boiled before consumption. This product was known even to the cooks and healers of Babylon and the Mediterranean countries. Mentions of beetroot and its beneficial properties were found in sources that were dated back to the 4th century BC. e.

The homeland of beets is the Mediterranean. To date, beets are distributed almost throughout the globe. Beets are demanding on regular watering and soil fertility; they are grown to obtain tops and the root crop itself.

Beneficial features

The beneficial properties of beet tops were known even to our ancestors, they added this product to their diet in order to maintain health for many years. Young beet leaves are rich in ascorbic acid, which strengthens fragile capillaries and fights depression. Folic acid, which is quite a lot in beet tops, is necessary for the functioning of the brain and nervous system. Folic acid occupies an important place in the diet of a pregnant woman, as it helps to avoid problems with intrauterine development of the fetus. Women who ate a lot of dark green leafy vegetables during pregnancy got enough fiolic acid from their food.

Beet greens contain carotenoids, which makes them useful for vision. Carotenoids have antioxidant properties, protect the cells of the body, and are the prevention of cancer. When eating a large amount of food rich in carotenoids, the risk of developing lung cancer is reduced. Also, carotenoids reduce the likelihood of developing coronary heart disease.

Beetroot contains the substance choline, which beneficial effect on the condition of the liver, prevents its fatty degeneration. Pectin substances inhibit the activity of harmful intestinal bacteria, which affects the metabolism and general condition. Regular consumption of beet tops has a beneficial effect on the condition of blood vessels and prevents the development of atherosclerosis.

In cosmetology, there recipe for getting rid of freckles with the help of beetroot. To do this, the beauties prepared gruel from the tops, which was then applied to the face, treated with a soda solution. This procedure is also effective for age spots.

Use in cooking

In cooking, beet tops are used to prepare traditional Russian dishes. Beet tops are a good base for borscht and soups, in addition, they are very useful. This product is part of national desserts and real Russian kvass. You can store young beet leaves dried or frozen. In the old days, the tops were dried or salted: in this way it retained its taste properties all winter.

Beet tops will completely change the taste of okroshka or cold beetroot. Young beet leaves can be used to make salads. Before adding them, you must first scald them with boiling water: this way they will become softer and more tender. Beet tops sound good in dishes where there is spinach, fresh cucumbers, celery, radishes. Fresh greens and walnuts additionally emphasize the taste of young beet leaves.

Second courses can also be prepared from beet leaves. Beet tops are often added to vegetable stews, casseroles, meatballs, and even scrambled eggs. Canned tops are used in winter in the preparation of second and first courses. Especially popular are pies stuffed with beet tops. The so-called Ossetian pie is also very tasty, the filling of which consists of beet tops, suluguni cheese, and fried onions.

It is customary to season salads from tops and leafy vegetables with lemon juice and homemade sour cream; olive oil is also a good dressing. Before eating, the tops must be prepared. To do this, it is scalded with boiling water, and then finely chopped. The tops prepared in this way are completely ready for use and for adding to salads, they lose their specific taste and become very soft.

The benefits of beet tops and treatment

The benefits of beet tops allow you to use it for various diseases. It is shown to include beet leaves in your diet for people who are obese. The calorie content of the product is 28 kilocalories per 100 grams. Beet tops contain vegetable fiber, which helps to normalize metabolic processes, promotes weight loss. The leaf has a slight laxative property, which allows it to be used for constipation. In this case, a decoction will help: pour a tablespoon of leaves of tops with boiling water and leave to cool, after the decoction has cooled, it should be drunk during the day in about 4 doses.

Beet tops are indicated for use in diseases of the cardiovascular system, diabetes, anemia.

In the old days, beet tops were used as a natural remedy. from a headache. For this purpose, they boiled porridge from the tops, which was applied to the forehead. The slurry from the leaves has also been used for conjunctivitis. The tops were applied to the eyes several times a day. Outwardly, you can use juice from beet tops, gruel from leaves and decoction.

Bot is doing great with cracked feet, for this, foot baths are prepared. Leaf compresses heal wounds.

Harm of beet tops and contraindications

Beet tops can harm the body in diseases with the formation of stones, inflammation of the kidneys, and inflammatory processes in the intestines. It is also contraindicated to use beet tops for gastric ulcer, gastritis, heartburn, gout, in the presence of inflammatory processes in the liver.

The January 27, 2012 article "First Leaf Leaves the First Vitamins on Your Table" talked about why it's important not to throw away beet tops, and use it in food as the first greens. This article provides recipes for a variety of dishes from beet tops, which can be prepared in order to provide yourself as much as possible, to replenish the body with useful substances and vitamins, especially in early spring, when our body experiences an acute lack of greenery.

Lean cabbage soup from beetroot

For cooking you will need: water - 2 l; young cabbage leaves - 200 g; beet tops - 100 g; potatoes - 2 pcs.; carrots - 1 pc.; parsley and dill - 100 g; green onions - 100 g; bay leaf, black peppercorns and salt - to taste.

Wash potatoes and carrots, peel, cut into small cubes or strips, dip in boiling water, add salt. After 10 minutes of cooking the soup, add chopped greens, cabbage leaves and beets to it, cook for another 10 minutes. 3 minutes before the end of cooking, put pepper and bay leaf in the soup.

beetroot from beetroot and sorrel

For cooking you will need: water - 2 liters, beet tops- 1 kg; sorrel - 200 g, cucumber - 2 pcs.; radish - 1 bunch; green onions - 1 bunch; dill - 1 bunch; salt - to taste.

Dial fresh beet tops, wash, put in a saucepan, pour boiling water, cook for 12 minutes, then add the washed sorrel and cook for another 10 minutes. Then remove the greens from the broth, scroll it through a meat grinder, and cool the broth and strain. Mix the greens scrolled through a meat grinder with a decoction. Finely chop the dill, onion, radish and cucumbers, put them in a tureen, pour the resulting broth with herbs, add salt to taste and stir.

beetroot from beetroot with vegetables

For cooking you will need: water - 1.5 l; beets with young tops - 3 pcs.; potatoes 3 pcs.; radish - 1 bunch; fresh cucumber - 2 pcs.; 3% vinegar or lemon juice - 2 tbsp. spoons; green onions, parsley, dill, sugar, salt - to taste.

Wash the beets, peel, dip in 1.5 liters of water and boil. Remove the beets, and add salt, granulated sugar to the beetroot broth, then cool. Boil potatoes separately. Put chopped potatoes, beets, beet tops, cucumbers, radishes and green onions into the beetroot broth, add vinegar or lemon juice to give a sour taste, sprinkle with chopped herbs when serving.

Borsch from beetroot with vegetables

For cooking you will need: beets with young tops - 100 g; potatoes - 75 g; carrots - 20 g; parsley - 10 g; onions - 20 g; zucchini - 50 g; fresh tomatoes - 40 g; pork fat - 10 g; sour cream - 20 g; vinegar 3% - 3 g; greens - 3g; spices, salt - to taste.

Wash beets, carrots, zucchini and tomatoes, peel and cut into slices. Wash the beet tops, separate the petioles from the leaves, finely chop no more than 1 cm long, peel the onion, chop finely. Combine all vegetables prepared in this way and sauté. Cut the beetroot leaves into pieces. Bring the broth to a boil, put the browned vegetables into it, bring to a boil again, add beet leaves, potatoes and cook for 15-20 minutes. Spices are added to the borscht 5 minutes before it is ready. When serving, season with sour cream and sprinkle with chopped herbs.

Salad from beetroot with horseradish

For cooking you will need: beets with young tops - 3 pcs.; horseradish - 1 root; onion - 2 pcs.; vegetable oil - 2 tbsp. spoons; granulated sugar - 1 tbsp. a spoon; parsley, vinegar, salt - to taste.

Wash the beets, peel, bake in the oven until softened and cut into slices. Wash and chop beet tops. Wash, peel, grate the horseradish, cut the onion into thin rings. Mix all the ingredients, add vinegar with oil and refrigerate for 2 hours.

Salad from beetroot with tomatoes and herbs

For cooking you will need: fresh beet leaves - 100 g; arugula - 150 g, young spinach leaves - 50 g; leek - 50 g; cherry tomatoes 10 pcs.; olive oil, grape sauce - to taste.

Thoroughly wash and coarsely chop beet leaves, spinach, leeks, arugula, drizzle with olive oil and add grape sauce. Put the prepared greens in the middle of the plate, put cherry tomatoes cut in half along the edges of the plate, do not add salt and serve.

Garnish from beetroot

Collect young beet tops, wash thoroughly, chop finely. Simmer for 10 minutes, salt to taste, add parsley, dill, finely chopped garlic, season with sour cream or any vegetable oil.

Vitamin salt seasoning from beetroot

Prepare 1 kg young beetroot, which appears early, when the body is still lacking greenery. Sort the tops, wash, cut into small pieces no larger than 2 cm, mix with table salt in an amount of 0.7 kg. Sterilize jars, beet tops put mixed with salt in jars in dense layers and close with lids. Use the resulting seasoning as a vitamin supplement to the first or other dishes. It is recommended to store the seasoning in the refrigerator (not in the freezer), before use, be sure to rinse to remove excess salt with a stream of water. You can make a vitamin-salty seasoning from a mixture beet tops with the tops of carrots, turnips, radishes, radishes, it all depends on what you have available.

Pickled petioles beet tops

For cooking you will need: young leaf petioles beet tops- 5 kg; white cabbage leaf - 4 pcs., rock salt - 100 g.

Dial young beet tops, separate the petioles of the tops from the leaves, wash the petioles thoroughly with water, chop into small pieces. Put cabbage leaves on the bottom of any enamelware of suitable size (can be replaced with beet leaves). Lay a layer of petioles on cabbage leaves beet tops, sprinkle with rock salt, then lay the next layer of petioles, which is sprinkled with rock salt again, etc. Put oppression on top of the petioles. When the petioles give juice, cover the dishes with petioles with a thick cloth and put in a cold place. You can use pickled stalks of beet tops for cooking various first vegetable dishes.