Did you know that when you purchase a bunch of beets, you can eat everything? Not only can you eat the beetroot -- the part you typically think of when you think of "beets" -- but also the leaves and the stems!
Did you also know that beets are not only easily grown from seeds, but that the greens -- the leaves and the stems -- can be grown from beets bought at the store?
To grow your own beets, you can just pick up a package or two of beet seeds and follow the planting directions. Be sure to keep the soil moist, as beet bulbs love water, and you will start to see the shoots in 2-3 weeks.
But to grow beet greens all you need is that bunch of beets you bought at the store!
So what can you use beet greens for?
I’m a big fan of beet greens because they are a great source of vitamins A and K (important for your eyes!) and they make a delicious summer salad – very light and tasty. Here’s a really easy recipe using beets, beet greens, and stems.
- 2 medium beets
- Greens and stems from the beets (or from your garden)
- 1 medium Gala apple (or your favorite apple), sliced
- Crumbled feta cheese
- Salad dressing and nuts (optional)
- Peel and slice the beets.
- Chop the stems into pieces 1 to 2 inches long.
- Place beets and stems in a shallow, oven-safe dish and bake at 400 degrees for about 45 minutes, or until tender.
- Cut the greens into bite-sized pieces and place in your serving bowl.
- Add apple slices, cooked beets, and stems to the greens, and garnish with feta cheese.
- Top with salad dressing and nuts, if using.
Cynthia Yapp is the publisher of Macaroni Kid SW Miami-Kendall, Fla.