From beet tops - a variety of dishes for a healthy diet. Beet tops: properties, calorie content and best recipes

The article dated January 27, 2012, “The first tops are the source of the first vitamins on your table,” talked about why it is important not to throw away beet tops, and use it for 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 ourselves with maximum nutrition, to replenish the body with useful substances and vitamins, especially in early spring, when our body experiences an acute lack of greenery.

Lenten cabbage soup from beet tops

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

Beetroot from beet tops and sorrel

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

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

Beetroot from beet tops with vegetables

For preparation you will need: water – 1.5 l; beets with young tops – 3 pcs.; potatoes 3 pcs.; radishes – 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 them, put them in 1.5 liters of water and cook. Remove the beets, add salt and granulated sugar to the beet broth, then cool. Boil potatoes separately. Place chopped potatoes, beets, beet tops, cucumbers, radishes and green onions into the beet broth to add sour taste add vinegar or lemon juice, sprinkle with chopped herbs when serving.

Borsch from beet tops with vegetables

For preparation 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, peel, and cut beets, carrots, zucchini and tomatoes into slices. Wash the beet tops, separate the petioles from the leaves, finely chop to a length of no more than 1 cm, peel the onion and chop finely. Combine and saute all vegetables prepared in this way. Cut the beet leaves into pieces. Bring the broth to a boil, add sautéed vegetables, bring to a boil again, add beet leaves, potatoes and cook for 15-20 minutes. 5 minutes before cooking, add spices to the borscht. When serving, season with sour cream and sprinkle with chopped herbs.

Salad from beet tops with horseradish

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

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

Salad from beet tops with tomatoes and herbs

For preparation you will need: fresh leaves beets – 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, pour over olive oil and add grape sauce. Place the prepared greens in the middle of the plate, place cherry tomatoes cut in half along the edges of the plate, do not add salt and serve.

Garnish from beet tops

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

Vitamin-salty seasoning from beet tops

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

Pickled petioles beet tops

For preparation 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, and chop into small pieces. At the bottom of any enamel cookware suitable sizes put cabbage leaves (can be replaced with beet leaves). Place a layer of petioles on cabbage leaves beet tops, sprinkle with rock salt, then lay the next layer of petioles, which again sprinkle with rock salt, etc. Place pressure on top of the petioles. When the petioles give juice, cover the dishes with the petioles thick fabric and put in a cool place. You can use pickled beet tops for cooking various firsts vegetable dishes.

The benefits of beet tops have been known for a long time. In the Persian lands, where the plant comes from, it was cultivated specifically to produce fragrant and juicy greens. Much later, humanity “tasted” the underground part, and breeders began to make efforts to obtain universal and specialized varieties. Beetroot greens of the chard variety are most suitable for eating. Its above-ground part accumulates a lot of moisture and plant fibers, and therefore has the best nutritional qualities.

However medicinal properties inherent in beets of almost any common variety. It is enough to use the leaves along with the petioles in time. But the use of beets requires compliance with special rules. This is where the pinkish-green leaves will provide maximum health benefits and culinary pleasure.

Plant characteristics

Beetroot, which is used for culinary purposes, is of the common or garden beet variety. Within the species, there are a huge number of varieties intended for introduction into the human diet, as well as for use as a fodder plant and sugar-containing raw material. Garden beet is a herbaceous biennial with well-developed underground and above-ground parts. Morphological characteristics will help to distinguish it from other plants.

Roots. They are represented by a well-developed root crop, on the surface of which there are thin additional roots. The root vegetable is covered with thin skin, has a fleshy and juicy inner part. It has good keeping quality.
Leaves. The leaf blade has an oval shape, a smooth or wavy edge. The surface is smooth and shiny, from dark green to yellow-green. The veining is clearly visible on it. The veins protrude from the underside and, together with the long petiole, have the same deep pink color. The petioles are long and fleshy. Thanks to them, the leaves form a voluminous and high basal rosette.
Stems. They grow in the second year of the growing season, and if sowing is unsuccessful - in the first. Fleshy, erect and tall, they are surrounded by small rounded leaves.
Flowers. Inconspicuous white-green, collected in racemose inflorescences formed at the top of the stems, as well as in the axils of the leaves.
Fruit. They are called “glomeruli” and are formed by fused bisperms.

The leaves of the first year of the plant's life are used as food. The best harvest can be harvested with regular and abundant watering of the garden bed, as well as with sufficient sun rays. In this case, the leaves will not only be dense, crispy, aromatic, but will also accumulate maximum quantity nutrients.

Composition and benefits of beet tops

The beneficial properties of beet tops are due to its chemical composition. The above-ground part of beets contains even more vitamins and minerals than the underground part. An additional advantage is that the content is not large quantity triterpene compounds, to which the tops owe their specific taste and mild aroma.

A huge amount of insoluble plant fiber provides effective intestinal cleansing. The tops remove waste and toxins better than the popular “Brush” salad. Fiber swells in the lumen digestive tract, providing long-lasting saturation. This property will greatly help in losing weight. Easy green salad in vegetable oil will provide the body with vitamins and minerals, have a cleansing effect, and also provide saturation for long time, preventing overeating at subsequent meals.

Active vitamin composition beet tops are represented by the following substances:

ascorbic acid– vasoprotector, antioxidant, immunostimulant of natural origin, actively consumed by the body’s cells;
nicotinic acid– regulator metabolic processes, as well as a stimulator of tissue epithelization;
B vitamins– regulators of carbohydrate, protein and lipid metabolism, necessary for normal operation nervous system;
carotenes are precursors of retinol, ensuring good condition of the skin, nails and hair, and also stimulating the work of secretory cells.

Beet greens contain many mineral compounds that accumulate from the soil during the development and growth of the plant. Root crops literally “devastate” the soil on which they grow. List of minerals accumulated by beets:

sodium;
potassium;
calcium;
phosphorus;
iron;
zinc;
selenium;
manganese;
magnesium;
fluorine;
chlorine.

Macro- and microelements contained in beet tops are necessary to maintain electrolyte balance in the body, good condition bone and muscle tissue, the active occurrence of enzymatic processes, and, consequently, metabolism.

Other biologically active substances that beet greens are rich in have a positive effect on the body with moderate but regular use.

Flavonoids. Plant antioxidants that prevent and stop the development of cancer, improve the composition and viscosity of the blood, and normalize the condition of blood vessels.
Organic acids. They stimulate lipid metabolism, improve the secretion of digestive juices, stimulate the formation and excretion of bile and urine, and have anti-inflammatory and antimicrobial properties.
Chlorophyll. Herbal component– antiseptic and immunostimulant, as well as a stimulator of healing of various skin lesions, provides rich green tops
Amino acids. Necessary for the synthesis of enzymes, structural elements of various tissues in the body. Participate in all types of metabolic processes.

The rich composition of the above-ground part of the plant makes it an ideal complement dietary ration. The low calorie content of greens also contributes to this - only 17 kcal per 100 g of product.

How to stock up on raw materials

IN folk medicine most active agent It is customary to consider fresh beet tops picked from the garden. It is these greens that contain maximum benefit, which means it can quickly and effectively heal the body. Healers recommend consuming the leaves throughout the season: from May to September. This allows you to strengthen the immune system, improve the functioning of the digestive system, normalize and even speed up metabolism.

Freezing

To benefit from the product all year round, beet tops can be frozen. This must be done according to the following rules.

Collection. Only leaves freshly picked from the garden are suitable for freezing. It is not advisable to store the tops in the refrigerator before freezing, as they lose some of their beneficial properties. The leaves are collected by cutting them along with the petioles at the very surface of the soil, which stimulates the formation of new leaves on the plant. It is better to collect in cloudy weather early in the morning.
Processing. The greens are thoroughly washed a large number cold running water. Each sheet must be gently rubbed with your fingers to ensure that any dust or sand is removed. After that they cut off bottom part petioles, approximately 3 cm. The remaining part is cut off at the base of the leaf blade. The root part is thrown away because harmful compounds from the soil accumulate in it.
Preparation . For freezing, the sheets must be crushed. The plates are cut into strips about 1 cm wide, cutting them across the central vein. The petioles are crushed into cubes. Both parts of the workpiece are mixed in a bowl, then pour boiling water over it for a few minutes. Place the greens from the boiling water in a colander so that all excess water drains. During the drying process, the raw materials are mixed several times.
Freezing. The prepared leaves are poured into freezer bags or plastic containers. There is no need to compact the tops. Loosely folded leaves are easier to separate in the required quantity.

Tops frozen for future use can be used until the next season, since they retain useful substances. Such preparations are used for preparing salads, appetizers, main courses, and also, if necessary, make medicine. If you dry the leaves, then along with the moisture they will lose most of their beneficial properties.

To add to soups, you can prepare beet tops with salt. For this, the leaves are prepared as for freezing. And after drying, sprinkle generously with rock salt and mix thoroughly, squeezing the greens with your palms. After the salt has completely dissolved, the workpiece is compacted tightly into glass jars. Store in the refrigerator for up to six months, using as needed as a seasoning.

Recipes for beet tops for the winter also involve pickling and fermentation. Such preparations do not have any particular therapeutic benefit, but they are a tasty addition to meat dishes and side dishes.

Pickling

Peculiarities. The petioles of beet leaves are best suited for pickling. If desired, they can be transferred with sheet plates cut lengthwise. The salad is prepared without sterilization, so the jars must be sterilized first.

Ingredients:

beet leaves – 1 kg;
large onion - one piece;
garlic - three cloves;
salt, sugar - to taste;
apple cider vinegar - to taste;
peppercorns - ten pieces;
carnation - three inflorescences;
parsley, dill.

Preparation

Beet tops are prepared: the petioles are separated from the leaf blades and cut into strips.
The onion is cut into half rings, the garlic into slices.
Parsley and dill are finely chopped with a knife.
Mix onions, garlic and herbs, place on the bottom of jars or mix with chopped tops.
Straws of beet leaves are placed tightly in jars or placed vertically.
A marinade is prepared from water and spices, immediately after boiling, pour it over the mixture prepared from vegetables and herbs, and leave for four minutes.
Pour the marinade from the jars into a saucepan, bring to a boil, and heat for another four minutes.
The boiling marinade is again poured over the greens, and the jars are immediately sealed with metal lids.
After cooling, they are sent upside down for storage in the basement.

Pickling

Peculiarities. This dish is prepared over three days and stored in the basement for about two weeks. Ideally complements the taste of meat and fish dishes.

Ingredients:

beet tops – 1 kg;
large onion - one piece;
garlic - to taste;
salt - from one teaspoon;
parsley and dill;
dill inflorescences.

Preparation

The washed leaves, trimmed at the bottom by 3-5 cm, are chopped into large pieces. You can use a blender for this purpose. Set aside for half an hour to allow the greens to release their juice.
To ferment the leaves, they are laid out in a container in layers, each layer being compacted tightly.
Before each new layer, lay out a little onion, slices of garlic, herbs, a dill inflorescence, and sprinkle with salt.
Having seasoned the last layer, cover the container with a plate and put pressure on it.
Keep in a warm place for three days. After this period, they are sent to storage in the basement.

For medicinal use, beet leaves can be dried (if freezing is not possible). To do this, they are chopped together with the petioles, dried on outdoors in the shade. Store for up to a year.

Pronounced therapeutic effects

The medicinal properties of beet tops are varied. The plant is equally actively used to treat diseases of the digestive system, as well as for obesity and skin problems. But the main thing about greens is its ability to saturate the body with vitamins, minerals, and improve the functioning of the cardiovascular system.

blood purification – beet flavonoids eliminate cholesterol, prevent atherosclerosis, prevent fibrous growths vascular walls;
strengthening blood vessels– the same substances eliminate excessive permeability of vascular walls, improve their tone, and prevent fragility;
strengthening the myocardium– glycosidic compounds in the tops improve the functioning of the heart muscle, normalize the strength and speed of its contractions;
decrease in pressure– beet greens have hypotonic properties due to the elimination of vascular spasms, its use is very appropriate for hypertension;
increase in hemoglobin– vitamins and minerals from the leaves stimulate hematopoiesis and hemoglobin synthesis, providing an antianemic effect.

The use of beet tops can significantly improve digestion:

effect on the stomach– organic acids in beet tops improve secretion hydrochloric acid and activate the process of food digestion;
anti-inflammatory effect– manifests itself in pancreatitis and cholecystitis, as well as in the presence of inflammation in the intestines;
decreased need for insulin– the tops regulate blood sugar levels, preventing the need for sudden and abundant releases of insulin, which is extremely appropriate for diabetes;
improvement of peristalsis– beet greens eliminate constipation, speed up digestion and elimination of food bolus.

In folk medicine, the antitumor properties of beet tops are valued. It is used for mastopathy, as well as for gynecological neoplasms (myoma, fibromyoma, polycystic ovarian disease). It is believed that regular consumption of these greens can protect the body from cancer.

The leaves are actively used externally as an anti-inflammatory, wound healing and antiseptic. These properties are due to the acid content, as well as the high concentration of carotenoids. Thanks to them, you can whiten your skin and remove freckles and age spots at home.

Compresses for inflammation

Beetroot raw materials are very easy to use. A handful of shredded fresh or frozen sheets can be placed in any homemade salad, enriching its composition. This amount is enough to prevent heart disease, as well as to normalize digestion. External use of beets is possible with:

headache;
mastopathy;
mastitis;
gynecological inflammations;
wounds, burns;
cracks, dry skin;
psoriatic or eczematous rashes.

In these situations, it is appropriate to make compresses on the area of inflammation from leaf pulp or simply from a fresh, well-mashed leaf. It (or gauze with crushed leaves) is applied to the affected area twice a day for 30-40 minutes. The course of treatment lasts until the symptoms of inflammation are completely eliminated.

Bowel remedy

For quick fix For constipation, you can make a decoction of beet tops or an infusion of fresh beets. The same remedy will improve digestion, speed up metabolism, promote better discharge of bile and urine, and also normalize lymph outflow.

To prepare the medicine, pour a glass of boiling water over fresh or dried tops (a tablespoon). Dried raw materials are boiled for five minutes, fresh ones are immediately left to infuse. After infusing for an hour, the medicine is filtered. Drink a quarter glass half an hour before each meal.

Crushed beet leaves are even used to treat conjunctivitis. To do this, they are applied to the eyelids twice a day for 20 minutes.

Cooking recipes

You can prepare first and second courses, appetizers and salads from beet tops. Greens are one of the ingredients of the Ossetian pie; they, along with sorrel and nettle, are added to borscht. In Rus', beet greens are traditionally used for botvinya, a popular first course. At the same time, the taste of the tops is very unique. They are best complemented by adding finely chopped walnuts. You can also use large beet leaves (instead of cabbage and grape leaves) when preparing cabbage rolls.

Cutlets

Peculiarities. Such cutlets will be an excellent snack, as well as an option for eating greens for children.

Ingredients:

beet greens - three bunches;
chicken egg - one piece;
salt - to taste;
flour - four tablespoons;
vegetable oil - for frying.

Preparation

The greens are washed with water and ground in a blender or meat grinder.
Salt, stir in an egg and a couple of tablespoons of flour.
Mix thoroughly and form small cutlets.
Breaded in flour on both sides, fry over medium heat until done.
Served with sour cream or cream.

Soup

Peculiarities. A hearty dish and a storehouse of vitamins. It is better to serve the soup with sour cream and half a boiled egg.

Ingredients:

chicken meat - to taste;
medium onion - one piece;
carrots - one root vegetable;
potatoes - two pieces;
beet greens - a large bunch;
salt, herbs, pepper - to taste.

Preparation

The chicken is cooked until done.
Add diced peeled potatoes.
Prepare a frying mixture of onions and carrots, add them when the potatoes are almost ready.
Cut the tops into strips and put them in the soup.
Add salt and spices, boil for another five to ten minutes, and leave to steep for a quarter of an hour.

Salad

Peculiarities. Improves appetite and complements meat dishes well.

Ingredients:

Beet leaves - a bunch;
Parsley leaves - half a bunch;
Red onion - one piece;
Garlic – two cloves;
Toasted walnuts - a third of a glass;
Vegetable oil – a couple of tablespoons;
Mild adjika – one tablespoon;
Salt - to taste.

Preparation

Fresh tops are cut into strips and blanched in boiling water for five minutes, after which they are cooled in a colander.
Chop the onion into half rings, finely chop the garlic and parsley.
Walnuts are crushed into large pieces.
Prepare the dressing by mixing oil and adjika.
Mix all the ingredients, garnish with parsley on top and add salt.

Possible risks

The composition of beet greens is rich useful compounds and contains them in high concentrations, and therefore differs active influence on the body. Absolute contraindications beet tops – reactions of individual sensitivity. But reasons for limiting the amount of greens consumed are also:

gout;
chronic tendency to diarrhea;
haemorrhoids;
inflammatory diseases of the kidneys and urinary ducts.

People with hepatitis or cirrhosis should be aware that, due to the choline content, the increased metabolism caused by greens will cause additional stress on the liver.

During pregnancy, greens should be consumed with caution due to their ability to lower blood pressure. At breastfeeding Greens can be consumed due to their indifferent taste and smell.

The nutritional qualities of beet tops allow you to diversify and supplement your diet with it. Together with greens, the body receives a dose of fiber, vitamins, minerals, biologically active substances plant origin, among which there are many antioxidants. This helps not only to maintain health for a long time, but also to prolong youth. The harm of beet tops appears only when it is consumed excessively and in the presence of contraindications.

Beet tops are large, round leaves with a bright purple root that are slightly curved and wavy. It contains no less useful substances than the root vegetable itself. Most often, summer residents use beet greens as animal feed, and only a few add it to food. But why not?

Modern beet varieties are descendants of a crop that once grew in India. The first mentions of it were made by Babylonian chroniclers. And what’s surprising is that the inhabitants of ancient states ate only the leaves, and the root vegetable itself was used exclusively in medicine. And, for example, the Greeks used this plant in ritual sacrifices.

Beet tops contain substances valuable to humans. Moreover, after temperature treatment, the leaves retain most of them.

The tops contain the following vitamins and phytocomponents:

vitamins A, PP, C, representatives of group B (including folic acid),
amino acids,
disaccharides,
betaine (choline derivative).

Macro- and microelements are found in large quantities:

calcium,
chlorine,
sodium,
iron,
zinc,
copper,
cobalt.

Beet tops are a low-calorie dietary product. 100 g of unprocessed leaves contain only 40 kcal, 8 g of carbohydrates, 1.5 g of protein and 0.1 g of fat.

Useful properties

Young beet leaves have a complex healing effect on all organs and systems. Let's list the key beneficial properties.

Improves digestion. The tops have a mild laxative effect, which helps cleanse the body of toxins. Detoxification is promoted by high content insoluble fiber, which, as it moves through the intestines, like a sponge, absorbs harmful substances and then removes them from the body.
Gives a rejuvenating effect. Vitamins and minerals promote rapid regeneration and the appearance of new cells replacing old ones. Thanks to this, the rejuvenation mechanism is launched cellular level: the skin becomes smoother, the complexion becomes fresher, and the nails and hair become stronger.
Regulates metabolism. Active components contained in tops, they speed up metabolism and help break down carbohydrates with subsequent energy production.
Heals the heart and blood vessels. The vitamins contained in the tops, and especially B vitamins, increase the elasticity of blood vessels and make them stronger. This significantly reduces the risk of having a heart attack or stroke.

Harm and contraindications

Preparation for the winter

There are several ways to prepare beet tops for future use. Housewives usually use:

freezing,
drying,
pickling,
pickling,
fermentation.

More useful substances are preserved by freezing and drying, but the most delicious beet leaves are obtained by pickling and fermentation. However, such food is not recommended for people suffering from gastritis or ulcers.

Beet tops are a product with extraordinary beneficial properties. No wonder humanity has been eating it for more than 3 thousand years.

Most gardeners perceive beet tops as waste that must be removed after harvesting. In fact, green leaves are a valuable source of nutrients and can be used as raw materials for canning. To receive delicious preparations for the winter, just find out what recipes with beet tops exist.

Beetroot is a universal type of garden crop, as leaves and roots are used for food. Several centuries ago, only the tops were used for food, and the underground part was intended only for medical purposes. Today the situation is exactly the opposite and, mainly, root vegetables are used for food, and leaves, in best case scenario, go to feed livestock. This situation deprives a person of a valuable source of vitamins and nutrients.

Beet tops contain a large amount of vitamins; they contain folic acid, which is necessary during the period of conception and pregnancy. When consuming leaves, a person is able to fill the body with a huge list of chemical elements, including phosphorus, calcium, magnesium, iodine and zinc.

Doctors advise including beet tops in your diet if you have the following problems:

pathologies of the cardiac system;
violation of the elasticity and patency of blood vessels;
disruptions in the functioning of the endocrine system;
anemia, problems with blood composition;
stomach ulcer, gastritis.

Regular consumption of tops helps normalize metabolism and improves blood circulation, which has a beneficial effect on a person’s well-being. Due to the presence of choline in the greens, positive changes in the functioning of the liver are observed, since the active element prevents the formation of fatty deposits.

Operational improvements digestive system occur thanks to pectin, which blocks the action harmful bacteria intestines.

An excellent replacement for fresh herbs are winter preparations, which allow you to get valuable product during the cold period, a person has the opportunity at any time to enrich the diet with tasty and healthy dishes. Canned beet tops can be used as a snack, as an addition to side dishes, as a dressing for soups or as a salad ingredient.

Preparing the main ingredients

For salads and tops use fresh It is recommended to collect early leaves as it becomes tough during the harvest period. The workpiece can also be made from late tops, but in order to soften it, heat treatment is carried out. For harvesting, choose cloudy weather without rain. If the vegetables were fed with nitrates, then it is necessary to cut off 5 centimeters of the cuttings at the base, this is where their accumulation is observed.

After collecting, the leaves are thoroughly washed, excess debris and greens are removed from clear signs damage. To make the process easier, you can put the tops in a bowl of water for a couple of minutes; all small specks and light foreign objects will float up, so they can be easily removed.

Recipes for preparing preparations for the winter

Today there are many options for using beet tops. Gardeners often eat fresh greens in salads and add them to soups. An equally common method is drying leaves and freezing them. To preserve the qualities of the plant in winter period apply:

pickling;
pickling;
canning.

When choosing a cooking recipe, it should be taken into account that heat exposure reduces the value of the product. At the same time, hot preservation methods provide beet tops with maximum long-term storage.

Dressing for borscht

It is not difficult to prepare a dressing for borscht, and in the future its use significantly saves the cooking time of the soup. The preparation can be used not only as an ingredient in a dish, but also as a regular salad.

The recipe involves the use of the following components:

beets - 1 kilogram;
water - 200 milliliters;
tops - 500 grams;
onions, heads - 1 kilogram;
carrots - 1 kilogram;
tomatoes - 1 kilogram;
salt - 1.5 tablespoons;
sugar - 1 tablespoon;
vinegar 70% - ½ teaspoon.

First, pour a little into the pan sunflower oil, fry the carrots and onions until the vegetables become soft. After this, add beets, add water and simmer for 15 minutes. Add tomatoes and sugar and keep in simmer mode for another 10 minutes. Add salt and vinegar and mix the mixture thoroughly, keeping it on the fire until the beets are ready. Lastly, add the tops, leaving to simmer for 5 minutes. After boiling, the mixture is placed in sterilized jars.

Canned red beet tops

Beet leaves, for further use in borscht, can be prepared in just a few minutes, which is why the method is called “five-minute”. The leaves are cut, placed tightly in jars and filled with hot salty solution.

Salt and sugar are used to taste; the standard proportion is when 2 to 1 proportions are used per 1 liter of water and vinegar is added in the amount of ½ teaspoon. Canning involves sterilizing jars for 5 minutes. Vinegar is added to containers immediately before closing them.

Pickled leaves, petioles

You can pickle leaves and cuttings of beets. Since the structure of the parts of the plant is different, different processing of raw materials is assumed. For a recipe for 1 jar of 0.5 liters you will need:

petioles 250 grams or 200 grams of beet leaves;
salt - 1 teaspoon;
sugar - 0.5 teaspoons;
garlic - 1 clove;
horseradish - 2 centimeters;
allspice, black pepper - 5 and 10 pieces each;
vinegar 70% - 1 milliliter.

The petioles are prepared using the triple-pouring method, that is, the hot marinade is poured, drained, boiled and re-poured 3 times. The leaves are prepared by sterilization, that is, the hot marinade is poured into jars and containers and boiled in water for 5 minutes. The blanks covered with lids are turned over and wrapped in a warm blanket.

Pickled

The method involves the use of tops stems. The recipe requires the following ingredients:

stems - 1 kilogram;
garlic - 1 piece;
salt - 1 tablespoon per liter of water;
bay leaf - 2 leaves;
pepper - 10 peas.

The stems are doused with boiling water and placed tightly in jars, garlic and peppercorns cut into slices are placed between the layers, and salt is poured over the top. If you want to get the finished product in a week, then pour boiling water over the workpiece, keep it at room temperature for 2 days and put it in the refrigerator. If you fill cold water and put it in a cold cellar, the result is achieved after 3 weeks.

In Armenian

Beet tops prepared in Armenian style are called “borani”. Prepared from the following products:

beet tops - 1 large bunch;
onion - 1 head;
garlic - 1 clove;
salt, herbs, sour cream are added to taste;
butter.

Finely chopped onions are sautéed in oil to achieve a golden hue. After this, add chopped tops and simmer under a closed lid for 15 minutes, salt and pepper, during the process you need to periodically stir the mixture. Prepare the sauce by mixing chopped garlic with sour cream and thoroughly whisking with herbs. The dish is served simultaneously with the dressing.

Pickling

Salting allows you to preserve the tops with maximum content nutrients and vitamins. To do this, green leaves are cut and placed in dense layers of 2 centimeters in transparent containers, alternating with salt. The recipe requires coarse grinding without iodine content.. If the tops are too rough and hard, then first pour boiling water over them and wait until they dry.

The preparation for storage is put into the refrigerator and used directly when preparing the dish. To eliminate risk high content salt in the finished dish, it is recommended to first add the dressing, and only then, if necessary, add additional salt.

Freezing

An excellent alternative to traditional dressings is the freezing method. The advantage of this option is minimal required time, the possibility of long-term storage and preservation of useful substances, which is associated with the lack thermal effects. You can freeze the product in the following ways:

in plastic bags;
containers;
in the form of ice cubes.

Before freezing, washed beet tops are doused with boiling water, which makes them softer and more pliable. After drying, the greens are placed in bags from which excess air is removed. This action will ensure better storage of the product and save space in the freezer.

Beet tops can be stored separately from other greens or you can create a combination of herbs. Good “partners” for her are parsley and dill. This storage option is ideal for preparing soup dressings, as it allows you to form portioned bags or cubes for 1 use.

Tops appetizer

You can roll up beet stalks with pepper; this combination will be a great appetizer for the table. If the tops are tender, then there is no need to treat the stems with boiling water. Tough shoots douse hot water or boil for 1 minute. For the recipe you will need:

tops - 0.6 kilograms;
salt - 1.5 teaspoons;
wine vinegar 6% - 60 milliliters;
garlic - 3 cloves;
sweet pepper - 3 pieces.

The petioles are cut into 10 centimeters in size and placed in sterilized containers with sliced peppers, adding garlic evenly. You should not compact the layers too tightly. Add salt on top. The water is heated to boiling water and carefully poured into the jar to the level of the hanger. Add vinegar and sterilize for 10 minutes, then cover with lids and leave to cool.

How to properly store workpieces

Cooked delicious preserves can be considered half the job done, but it is no less important to preserve the preparations in the winter. The average shelf life of closed cans is considered to be 1 year, but the presence of a preservative in the form of vinegar in the composition allows you to increase this period.

You can store containers in the refrigerator, but, in most cases, choose cellar conditions, since a large number of cans can be stored in such a room. The key to long-term storage is the tightness of containers and temperature regime, which for preservation should be from 3 C to 15 C.

Before sending to the cellar, the jars should be checked for leaks; containers with the workpiece should be removed if droplets appear. These tops can be used for immediate consumption. It is not rolled up a second time, since with repeated heat treatment it loses its qualities, and the absence of such a procedure will not allow long-term storage of the workpiece.

Ordinary beets, found in almost every garden, can be called universal and one of the most healthy vegetables. And it’s not only about the benefits that burgundy sweet root vegetables bring, but also about the juicy, elegant tops of this plant.

Unlike the foliage of related species, beet leaves collected in a rosette are smooth, without hard hairs, but with a powerful, fleshy petiole.

Appearing when there are no salads or early white cabbage in the garden beds, beet tops can easily replace these crops and replenish the human diet with high-quality vitamin-rich dishes.

The elongated leaf blade of young tops is distinguished by its bright color, absence of coarse fibers and excellent taste qualities. In addition, the sight of one type of such foliage causes aesthetic pleasure and promotes appetite. Depending on the variety, the leaf blade can be not only green, but also crimson, and the petiole and veins are always a rich dark red burgundy hue.

The benefits of beet tops and how to use them have been known in Rus' for a long time. No wonder among traditional dishes Russian cuisine - cold botvinya and hot rich borscht with beet leaves.

Composition of beet tops

If our ancestors had only superficial ideas about the beneficial properties of beet leaves, but were based on observations, today biochemical composition tops has been well studied.

The first thing worth noting is the low calorie content of the product. 100 grams of beet tops contain only 28 kcal.

Greens contain 1.2% proteins, 0.1% fats and 6% carbohydrates, presented in the form of mono- and disaccharides. Beet tops are an excellent source of fiber, a variety of minerals, vitamins and organic acids.

In macro and microelement composition Fresh beet tops contain calcium, aluminum and molybdenum, boron and potassium, sodium, magnesium and cobalt. In addition, the tops are quite rich in fluorine, manganese and iron, zinc and copper. Beet foliage contains iodine, sulfur and phosphorus. It is not surprising that the beneficial properties of beet tops and recipes made from them do not lose their relevance today.

The composition of vitamins in beet leaves will be the envy of many modern drugs. Here, in addition to carotene and ascorbic acid, there is vitamin K, B9 and B6, B2, B1, PP and vitamin U.

Parts of the tops with a rich red-violet or burgundy color are rich in anthocyanins - natural antioxidants.

The benefits and harms of beet leaves

Judging by the composition of beet tops, such a product can rightfully be considered dietary and can be used as a natural therapeutic and prophylactic remedy for people suffering from disorders in the most different organs and body systems.

First of all, beet tops are useful for those who have been diagnosed with problems with cardiovascular and endocrine system, as well as patients with diabetes.

When including dishes made from beet leaves in daily diet you can significantly improve metabolism, ease the course of gastrointestinal diseases, for example, gastritis and peptic ulcer. Fiber, together with pectin from beet tops, effectively cleanses the intestines and prevents the development of pathogenic flora, which interferes with normal digestive processes and leads to serious diseases.

As part of salads, side dishes and soups, fresh beet tops are useful as an excellent prophylactic from atherosclerosis, as well as helping the body in hematopoiesis. The leaves will also help with disorders of the endocrine system.

The beneficial properties of beet leaves, namely the choline contained in the greens, can protect the liver from fat deposition and tissue degeneration.

Availability powerful antioxidants and provides a large amount of fiber high efficiency tops as an antitumor, cleansing and protective agent.

Like many vegetables with a rich dark green color, beet tops are high in calcium, magnesium and vitamin K, which have a beneficial effect on the condition. skeletal system, teeth and cartilage. Dishes with beet leaves can be recommended to older people as a preventive measure against osteoporosis.

The same vitamin K, but together with carotene and iron, supports and normalizes hematopoietic capacity. This beneficial property of beet leaves provides significant assistance to the heart and vascular system, has a serious impact on the development of anemia. Under the influence of vitamins K, PP and U, vascular elasticity improves and risks are reduced internal bleeding, and blood clotting is normalized.

Doctors have found that the tops of regular table beets and leaf beet greens, chard, help diabetics control blood sugar.

Flavonoids present in beet tops protect the heart, and anthocyanins in juicy petioles are a powerful anti-inflammatory, cleansing and rejuvenating agent.

It is noted that the tops contain substances that are beneficial for the health of the eyes, hair and skin. Vitamin C perfectly supplies the body with energy, B vitamins support the functioning of the brain and nervous system. With such large-scale benefits of leaves, they cannot cause harm, unless you abuse this product.

Culinary uses of beet tops

To fully experience the benefits of beet leaves, you do not need to buy expensive medications.

The medicine grows in the garden, and you can prepare very tasty and original dishes from it.

Thanks to what recipes are the beneficial properties of beet tops fully preserved? Since beet leaves do not contain substances toxic to humans, they can be consumed fresh. This means that salads with bright, juicy foliage should take their rightful place on the table.

Companions for tops in fresh snacks are often sweet tomatoes, cucumbers and juicy pumpkin varieties, all kinds of greens, nuts and berries, radishes, etc. You can season this delicacy vegetable oils, sour cream or mayonnaise sauce. The piquant taste of the tops will be emphasized by lemon juice or aromatic balsamic vinegar.

In addition to salads, beet leaves are used as side dishes for various meat dishes and poultry. The springy leaves can be served with pasta and potatoes, legumes and rice.

In cabbage rolls, as in borscht, tops are an excellent substitute. white cabbage. Swiss chard and tops of table varieties are very light, delicious filling for homemade pies, casseroles and rolls.

If you want to make a healthy soup with beet tops, you don’t have to make beetroot soup. Undoubtedly, your loved ones will enjoy a hearty bean or pea soup with tops, mushroom soup or vegetarian soup with summer vegetables.