Preserve the health benefits of beet leaves all winter long

Beet leaves consist of young beet leaves and roots, which are not only tasty but also full of vitamins and minerals. It's worth taking advantage of the last moment before winter to prepare beet leaf reserves, which can become the base for many delicious meals. Beet leaves for winter are a great way to enjoy their flavour all year round, and they can also be used to prepare soup and pierogi filling.

Beet leaves are rich in vitamins A, C, and K and minerals such as iron, magnesium, and potassium. Regular consumption of beet leaves supports our immune system, improves skin condition, and strengthens bones. Preparing beet leaves reserves for winter allows you to enjoy its beneficial properties even during the colder months. Moreover, you can prepare delicious dishes from beet leaves that will diversify our winter menu.

Preparing beet leaves for winter is simple and doesn't require special skills. One way to store beet leaves is freezing. To do this, wash, dry, and chop the beet leaves. Lay it flat in a freezing bag, label it, and seal it tightly. Another way is to freeze on a board and transfer the pieces to a freezing container. This method helps avoid clumping large pieces of vegetables. A more popular method is canning, and sealing beet leaves in jars. Here are a few steps to help you store it properly.

Ingredients:

• 1 kilogram of beet leaves — leaves and young beets,
• 1 litre of water,
• 15 grams of salt,
• 30 grams of sugar,
• 30 millilitres of vinegar,
• 1 onion,
• 2 garlic cloves,
• 1 carrot,
• 1 bay leaf,
• 3-4 allspice berries.

Preparation method:

1. Preparing beet leaves: Wash the beet leaves thoroughly, cut them off from the roots, peel the roots, cut them into small cubes, and chop the leaves.
2. Blanching: In a large pot, bring water to a boil. Add the beet leaves (roots and leaves) and blanch for 3-4 minutes. Then, transfer the beet leaves to a bowl with cold water to stop cooking. Dry it.
3. Preparing the brine: In a pot, bring 1 litre of water with salt, sugar, vinegar, sliced onion, chopped carrot, bay leaf, and allspice berries to a boil. Cook for about 10 minutes to combine the flavours. Then, remove the bay leaf and allspice berries.
4. Packing: Transfer the dried beet leaves to sterilised jars. Pour hot brine over, making sure that all ingredients are well covered. Seal the jars and pasteurise for 15 minutes in a large pot of boiling water.
5. Storage: Store the jars in a cool, dark place. Beet leaves in jars can be stored throughout the winter.

Thanks to its versatility, beet leaves can be used in many ways in the kitchen. Here are a few suggestions:

• Beet leaves soup: The classic soup is one of the most popular dishes. It can be prepared with vegetable or meat broth, adding potatoes, carrots, dill, and sour cream;
• Pierogi filling: Beet leaves can be combined with cottage cheese, seasoned with salt and pepper, and then used as a filling for pierogi. It's a healthy and tasty alternative to traditional meat pierogi;
• Salads: Beet leaves can be added to various salads, especially those based on grains or rice. Its slightly sour taste goes well with other vegetables and dressings;
• Tarts and quiche: Beet leaves work great as an ingredient in tarts and quiche. It can be combined with feta cheese, eggs, and other vegetables to create tasty and healthy warm dishes;
• Smoothies and cocktails: Beet leaves can be added to green smoothies and cocktails, enriching them with extra vitamins and minerals. Beet leaves pairs well with fruits such as apples, bananas, and citrus;
• Braised beet leaves: Beet leaves can also be braised with onion, garlic, and tomatoes as a side dish. This preparation method makes beet leaves more tender and aromatic.