Nurturing health: The vibrant power of young beet greens
As soon as the first young beets appear at the farmers' market, I immediately buy a few bunches to satisfy my craving for beet greens. I serve them warm or cold in the form of a chilled soup, always with dill and an egg boiled to a semi-soft state. After such a healthy portion, I feel as if I'm regaining my vigour.
The crisp stems and leaves of young beets are a true treasure trove of vitamins and minerals. They provide the body primarily with a powerful portion of vitamin K, essential for proper blood clotting and bone health. In 100 grams of young beet leaves, there is about 400 µg of vitamin K, which significantly exceeds the recommended daily allowance. Beet greens are also rich in vitamin A, supporting vision and skin health, as well as potassium, which helps regulate blood pressure and promotes heart health.
How to cook beet greens so they don't lose colour and vitamins?
First and foremost, stick to the recommended cooking time. The leaves of young beets don't require long processing. Just a few minutes are enough for them to impart flavour to the soup while remaining slightly crunchy and resilient.
In the pot, include not only the leaves but also the beets themselves – of course, wash them thoroughly beforehand to ensure there's no sand in the beet greens. Cut off the root and chop it into small pieces. If you prefer, you can also add other vegetables, such as carrots or potatoes, but a few spices and a good vegetable broth will suffice.
Additions that enhance the colour of beet greens
To help the beet greens maintain their intense colour, it's worth adding a bit of lemon juice or apple cider vinegar to the boiling soup. Their acidity will help preserve the colour of the leaves and also enhance the flavour of the dish.
A clever solution is also a small addition of pickled beet juice, which not only adds more colour and flavour but also enriches the soup with probiotic bacteria, essential for the body's immunity and proper intestinal function.
