Poor beet greens, overshadowed by its beautiful and sweet root they are often cut off and cast aside. Many of us usually eat the beets while the greens wilt in the back of the refrigerator. Don’t be guilty of this crime the next time you buy beets! The greens are jam packed with nutrients that shouldn’t be wasted!
Beet greens contain high levels of vitamin K, which is essential for our blood to clot and works with calcium to build strong bones. Vitamin K is said to alleviate morning sickness for all you pregnant women out there! The greens also contain high levels of beta-carotene. The body converts beta-carotene into Vitamin A, which is essential for growth, development, immune function and vision to name a few! Beta-carotene is also an antioxidant that prevents oxidative damage warding off cancer and premature aging.
I made a beet salad in yesterday’s Spring Renewal Nutrition & Yoga Workshop. I knew I could not let the beet greens go to waste again, so I came up with this recipe for dinner tonight. I have to say, it was pretty tasty! The heat from the red pepper flakes is balanced by the sweetness of the raisins creating a savory dish. I used Tinkyaka brown rice pasta for a gluten-free pasta alternative.
Pasta with Beet Greens, Garlic and Raisins
1 bunch of beet greens washed and chopped
4 cloves garlic, minced
½ red onion, chopped
½ teaspoon red pepper flakes, or more depending on your taste
2 cups low-sodium organic vegetable broth
2 tablespoons pine nuts, toasted
½ cup raisins
½ cup olive oil
salt and pepper to taste
-Heat olive oil in a large skillet over medium-high heat.
-Add red onion and sauté until caramelized.
-Add garlic and sauté until garlic is slightly golden but not burnt!
-Carefully add beet greens to skillet and cook until wilted.
-Stir in broth, red pepper flakes, raisins, salt and pepper.
-Simmer for 5-10 minutes.
-Serve over pasta and garnish with toasted pine nuts.