Beet tops beneficial properties recipes. Beet tops and raw food beet dishes. How beet tops are beneficial for human health

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 get 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 valuable source vitamins and nutrients.

Beet tops contain a large number of vitamins it contains 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 obtain a valuable product in cold period, a person gains the opportunity to enrich his diet with tasty and healthy dishes at any time. Canned tops beets can be used as a snack, an addition to side dishes, as a dressing for soups or 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

There are many use cases today 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, use:

• 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 the longest possible 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 sunflower oil into the pan, 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. 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, add 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 the maximum content of 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 ready dish It is recommended to add the dressing first, 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 the minimum required time, the possibility of long-term storage and preservation of useful substances, which is associated with the absence of 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 product and will 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 become great snack to 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

Prepared 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 the containers and the 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.

Beetroot is a vegetable that has beneficial properties for the human body. The tops are rich in vitamins and nutrients, which allows it to be used to treat many diseases. It is used not only in the treatment of diseases, but for cooking various dishes. Therefore, let's look at the health benefits and harms.

Features of use

Since ancient times, people began to eat only beet leaves, and root vegetables were used exclusively for medical purposes. After all, the tops are long, fleshy and incredibly juicy. It has found its use both in cooking and as a medicinal product.

Composition of beet tops

It is necessary to understand the benefits and harms of beet tops. It is widely used for cooking and treating diseases. It can be cut into a salad, added to soup or other dish. This use of tops became possible due to its composition.

What does it contain:

• B vitamins help improve metabolic processes, strengthening the nervous and immune systems;
• Vitamin A improves vision and digestion; it is present in the leaves in large quantities;
• micro- and macroelements (calcium, chlorine, iron, etc.) have a positive effect on the human body;
• flavonoids help relieve inflammation and cleanse blood vessels;
• nicotinic acid prevents the formation of cholesterol in the blood;
• folic acid helps a woman bear and give birth to a healthy child;
• ascorbic acid helps strengthen capillaries and improve immunity.

The tops, rich in vitamins and nutrients, are recommended to be used both for the treatment and prevention of diseases.

How to choose the right beet tops?

What are the benefits and harms of beet tops for the human body? This will be discussed below in the text, but now you need to figure out how to choose the right leaves of the plant.

The benefits of tops are revealed in early spring, when small leaves appear on beets, which is especially valuable during this period, because the human body needs vitamins.

Young tops can be purchased no earlier than the end of May. It is better to buy it together with leaves, which will make it possible to get fresh herbs to the table.

A quality product has the following characteristics:

1. If the leaves of the tops are elastic, it means they are fresh.
2. Their color should be dark green.
3. It is better to choose tops with a dense root.

Dishes prepared from such leaves will delight you with excellent taste and vitamin composition.

How to store beet tops?

How to determine the benefits and harms of beet tops for human health? These qualities will be written about below, but now you need to understand how to properly preserve beet leaves.

When buying tops along with root vegetables, you need to cut off the leaves at a distance of 1-2 cm from the tuber. All wilted and dried green mass should be removed, and the good ones should be washed thoroughly.

It is best to store the tops in a container, placing them in the department where various vegetables are stored. Beet leaves - so they need to be used within 3-4 days. For longer storage, the tops are frozen.

Beneficial properties of beet leaves

How to find out the benefits and harms of beet tops for humans? Let's consider beneficial effect leaves on human health, and then we will get acquainted with their negative impact.

If you use the tops throughout the year, and not seasonally, it will help cure many diseases. In this way, you can prepare your body for the upcoming cold weather and strengthen its defenses.

The medicinal properties of the above-ground part of the root vegetable include its assistance in the treatment of gastrointestinal diseases. This manifests itself in ridding the body of toxins and harmful substances.

The presence of betanin in the tops helps normalize metabolism in the body.

The green mass of beets has anti-aging properties. Those present in it micro and macroelements slow down the aging process and have a beneficial effect on appearance person.

External use of the tops will help cope with acne and other skin rashes. Directions for use: mash the leaves and apply to the skin of the face, avoiding the area around the eyes.

The tops can be used in the treatment of arterial hypertension, heart disease, thyroid gland and anemia.

The medicinal properties of beet tops, the benefits and harms of which have always worried adherents of traditional medicine, can stimulate the growth of muscles and bones in a child, so the leaves must be included in children’s diet. Green beet mass is used not only for treatment, but for the prevention of diseases.

The use of tops in dietetics

Beet leaves are good for cooking dietary salads because of the fiber they contain. This contributes to the rapid saturation of the body with useful substances and the loss of extra pounds.

People who watch their figure will like it nutritious salad based on beet greens. His recipe includes: tops, cucumbers, lettuce, radishes, spinach, herbs and nuts. You can season the dish olive oil or sprinkle with lemon juice.

Constantly eating beet leaves will help you get rid of extra pounds and look attractive, which is especially true for women.

Tops in folk recipes

There are many recipes for treating diseases where beet tops (the benefits and harm to the body are the topic of this article) are the main component. There is also harm from its use, but this will be written about later.

Ways to use tops:

1. To get rid of constipation, you need to drink an infusion of beet leaves, but at least three times a day before meals. The single dose is 1/2 cup. To do this, pour a glass of boiling water over a spoonful of chopped tops.
2. For headaches and migraines, beet leaves should be mashed and applied as a compress to the temples. Keep for at least 20 minutes.
3. Mash the tops, wrap them in gauze and apply them to your eyelids, which will help get rid of conjunctivitis.
4. Beetroot leaves can be used to treat mastitis. To do this, you need to knead them and apply them to the seals on the chest for 40 minutes. Carry out the procedures daily.
5. To get rid of corns and cracks, you should squeeze the juice from beet leaves and lubricate problem areas with it overnight.

A tincture of tops leaves can be drunk every day to saturate the body with vitamins and minerals. for preventive purposes. To do this, pour 1 spoon of tops with a glass of boiling water.

What can you cook from tops?

Beet tops, the benefits and harms of which have long been known to experienced gardeners, are used in the preparation of various dishes. Tops can be added to borscht, okroshka, cabbage soup and botvinya. Bean and pea soups with the addition of beet leaves are especially popular.

Some housewives prepare preparations for the winter from the tops. For future use, you can ferment, pickle or dry beet leaves. Heat treatment negatively affects the amount of nutrients in the tops, so it is better to avoid it.

To dry, the leaves need to be crushed. Due to the presence of small amounts essential oils the procedure is carried out at a temperature not exceeding 60 degrees. This can be done in special dryers, shaded areas and well-ventilated areas.

If a person needs the tops to treat diseases, then they can be frozen. To do this, the green mass is washed, dried, crushed and placed in plastic bags. After defrosting, the product must be used immediately. Repeat procedure It is better not to freeze due to the loss of vitamins and nutrients from the leaves.

Contraindications to the use of tops

When using leaves, questions arise about the contraindications of beet tops, the benefits and harms of which affect the human body in different ways.

It is better to avoid using it if you have the following pathologies:

• diarrhea or a tendency to this disease, because the tops have a laxative effect;
• kidney and bladder diseases in the acute stage, beet leaves can stimulate the process of urination;
• in case of liver disease (hepatitis), the tops, by changing metabolic processes, will place additional stress on this organ;
• Taking beet leaves can aggravate gout;
• diabetics should not eat tops because of the sugars they contain;
• when taking beet leaves, blood pressure may drop, so this product is prohibited for hypotensive patients;
• V in some cases individual intolerance arises.

Beet tops are an indispensable source of vitamins and minerals for the body, so they must be constantly consumed unless there are restrictions on intake.

Beets are one of the most vitamin-rich vegetables. In fact, beet tops are even more useful, and they help treat a large number of work-related diseases digestive tract, heart, blood vessels, condition of the skin, cells and tissues of our body.

To get the maximum benefit from using this product, let's get acquainted with the beneficial properties and contraindications of beet tops.

Vitamin composition of beet tops

What are beet tops called? If you have previously heard the name of beet tops “chard”, then you should understand that it refers only to young shoots.

The leaves of this vegetable are also actively used in cooking today. It was this part of the product that was in demand initially, when the beets themselves had not yet been tasted. They can be chopped into a salad, added to soup, chopped - and mixed with other products.

Before understanding the benefits and harms of beet tops, it is worth knowing its vitamin composition.

Vitamins and useful microelements there is quite a lot in the tops:

• B vitamins help improve metabolic processes, strengthen nerves and immunity, better work of cardio-vascular system;
• vitamin A plays the role of a rejuvenating microelement, and also improves vision and digestion. Beet tops contain a huge amount of this vitamin;
• nicotinic acid (PP) promotes fat metabolism and also delays the accumulation of cholesterol in the blood;
• will support your health and natural minerals , such as calcium, chlorine, iron and many others;
• Availability flavonoids in beet tops allows you to quickly relieve inflammation and cleanse internal organs.

This is not all useful composition product, so we can already conclude that the tops have a complex effect on our health, and they can be used both for treatment and for prevention.

Useful properties of the product

Seasonal use of these leaves - natural helper at various diseases. To experience it as much as possible beneficial features beet tops, use them throughout the entire growth period. This way you can strengthen your immune system and prepare for cold weather, accompanied by exacerbation of diseases.

The numerous benefits of beet tops include their effect on the functioning of the digestive organs. By using this product you will be able to remove waste and toxins, cleanse the gastrointestinal tract.

Attention! Thanks to the stimulation of metabolism, weight loss is observed when consuming tops, so eat this product and you will always look slim and beautiful!

Beneficial effects on metabolism associated with the presence of betaine in beet tops. But, unlike other vegetables and fruits, which contain this antioxidant, we consume beets more often and in a larger number of dishes, so it is when we eat them that our body produces enzymes that facilitate the absorption of this microelement.

The benefits of beet tops are also related to anti-aging properties. By stimulating the formation of new cells and tissue development, the beneficial microelements in its composition will have a beneficial effect on your appearance and prevent rapid aging of the body. Your skin will look fresh and healthy, and your improved internal health will leave you feeling youthful and active.

At external use tops you can relieve skin irritation, prevent rashes, and stimulate the healing of acne marks. Just knead the product and apply it to your face without touching the area around your eyes.

Tops strengthens the heart and vessel walls, removes cholesterol plaques. Moreover, she is effective means for a variety of diseases. The benefits of beet tops for the human body are manifested in the treatment of diseases and ailments such as arterial hypertension, anemia, deterioration of the thyroid gland, constipation and much more.

Advice: Before starting treatment with tops, consult with a specialist who will tell you in what form to use it and what to pay attention to.

How are beet tops useful for children? First of all, she plays a role stimulator of muscle and bone growth in organism. To ensure that your child is strong, healthy and develops faster, it is advisable to add this product to his regular diet.

In addition to using the tops as an additive to nutritious dishes, one cannot resist overlooking their role in folk medicine. There are many recipes where beet tops are used for therapeutic purposes and further processed for a beneficial effect.

Contraindications for use

There is no definite answer whether it is possible to eat beet tops, because this product has a number of contraindications, and its consumption requires an individual approach.

For example, you should give up tops if you have the following diseases:

• diarrhea or the body’s tendency to this disease, as well as hemorrhoids (tops have laxative functions);
• strong inflammatory processes in the kidneys and bladder(with such diseases, the tops can stimulate more urination);
• liver cirrhosis or hepatitis (changes in metabolic processes will further burden your liver);
• gout (tops can aggravate this disease);
• since the tops contain a large amount of sugar, they are not recommended for diabetics;
• hypotension (when consuming beet tops, blood pressure drops).

In addition, the body may also exhibit individual intolerance to tops, so it is better to first check whether this product will cause an allergic reaction.

How to choose the right beet tops

It’s easy to guess that the benefits and harms of beet tops also depend on the quality of this product. Young beet tops can be purchased at the end of May.

Fresh and useful product will have the following distinctive characteristics:

• the leaves should be elastic: this main feature tops freshness;
• Leaf color is closer to dark green. The presence of yellow areas indicates dryness and insufficient freshness of the product;
• choose tops only with a dense and short root.

Dishes made from such tops will not only be more healthy, but will also delight you with their taste.

Several healthy recipes for your health

Now that you know how beet tops are useful, we recommend that you learn several options for using them. One of the most common cooking options is adding tops to salads or sandwiches.

Before using young beet tops, rinse the product under running water, or even better, pour boiling water over it: this will make the tops extra soft and the beetroot flavor of the leaves will disappear.

Advice: salads with beet tops leaves will turn out tastier if you season them with a sauce based on sunflower oil and apple, lemon juice or a grenade. The tops can also be seasoned with sour cream, mayonnaise or yogurt.

Adding tops to salads and other products is great way prevention of atherosclerosis and support of hematopoiesis. Also, eating dishes with tops will contribute to the normal functioning of the endocrine system.

Here are a few ways to use beet tops in folk medicine:

• make an infusion from a glass of boiling water and a large spoon of chopped tops. After an hour of infusion, you can start drinking the drink: if you drink it three to four times a day before meals, you will get rid of constipation;
• If you periodically suffer from headaches and migraines, you can prepare another recipe: mash beet leaves and apply to your temples or head as a compress. Keep them in this position for about twenty minutes;
• Mash the beet leaves well and apply to your eyelids to cure conjunctivitis. It will be better if you wrap them in gauze;
• If you apply the juice of the tops to corns, calluses and cracks on your feet every day, you will get rid of discomfort faster. You can also mash the leaves and apply them to problem areas overnight, carefully wrapping them with a bandage;
• Another option for using beet tops is to treat mastitis. Mash the leaves well and apply to the lumps in the chest for about half an hour to forty minutes. This should be done daily.

You can drink tincture of beet tops even if you do not observe signs of certain diseases. As we already said, this product is excellent prophylactic and will saturate your body with vitamins.

The following recipe is suitable for those who are watching their figure or want to lose weight. Eating salads will help you lose weight, for example, from tops, carrots and greens. It is better to season this dish with olive oil.

This healthy product can also be added to first courses. Not only borscht, okroshka and cabbage soup, but also botvinya are cooked from it. Bean, pea and vegetarian soups with the addition of beet leaves are no less popular. In addition, you can make special blanks from the tops for winter season to maintain your health during the cold period.

Attention! Preparations for the winter are made only from young tops with petioles.

For the winter, you can ferment, freeze or pickle this product, make healthy canned food, or dry the leaves. Keep in mind that heat treatment of the product will have a significant impact on the amount of useful microelements in the tops, so it is better not to do this again. We recommend using canning methods without heat treatment.

If you decide to dry the tops, you can begin this activity immediately after chopping the leaves. Due to the fact that the tops contain a small proportion of essential oils, dry them at temperatures up to sixty degrees. This can be done in special dryers, dehydrators, shaded areas or well-ventilated areas.

For those who are planning to use beets for treatment, we advise you to start drying them in advance. But you can also freeze this product (for example, if you need to make compresses from the tops). This procedure takes very little time: just wash the leaves well, dry them, chop them - and place small portions in plastic bags. Please note that the tops in this form should be stored in the cold. After the first defrosting, the benefits from the tops will be much less.

We advise you to use at least one recipe to your taste - and soon you will see positive changes in your body. And, considering that the tops make dishes not only healthy, but also tasty and aromatic, you can easily add this product to your daily diet.

Video

What else can beet tops cure and improve health? Find out by watching this interesting video:

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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 and has a fleshy and juicy interior. It has good keeping quality.
• Leaves. The leaf plate has oval shape, 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 the maximum amount of 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 the content of a small amount of triterpene compounds, to which the tops owe their specific taste and mild aroma.

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

The active vitamin composition of beet tops is represented by the following substances:

• ascorbic acid– vasoprotector, antioxidant, immunostimulant natural origin, actively consumed by the cells of the body;
• a nicotinic acid– regulator of metabolic processes, as well as 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 support electrolyte balance in organism, 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. The plant component is an antiseptic and immunostimulant, as well as a stimulator of healing of various skin lesions, provides rich green color tops
• Amino acids. Necessary for the synthesis of enzymes structural elements various tissues in the body. Participate in all types of metabolic processes.

The rich composition of the aboveground part of the plant makes it the perfect complement dietary ration. Contributes to this low calorie content greens - only 17 kcal per 100 g of product.

How to stock up on raw materials

In folk medicine the 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.
• Treatment. The greens are thoroughly washed with plenty of 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.

Frozen tops for future use can be used until the next season, since they preserve useful material. Such preparations are used for preparing salads, appetizers, main courses, and also, if necessary, to produce 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 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 blanks do not carry any special 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

1. Beet tops are prepared: the petioles are separated from the leaf blades and cut into strips.
2. The onion is cut into half rings, the garlic into slices.
3. Parsley and dill are finely chopped with a knife.
4. Mix onions, garlic and herbs, place on the bottom of jars or mix with chopped tops.
5. Straws of beet leaves are placed tightly in jars or placed vertically.
6. Make a marinade from water and spices, immediately after boiling, pour it over the mixture prepared from vegetables and herbs, leave for four minutes.
7. Pour the marinade from the jars into a saucepan, bring to a boil, and heat for another four minutes.
8. The boiling marinade is again poured over the greens, and the jars are immediately sealed with metal lids.
9. 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

1. 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.
2. To ferment the leaves, they are laid out in a container in layers, each layer being compacted tightly.
3. Before each new layer, lay out a little onion, slices of garlic, herbs, a dill inflorescence, and sprinkle with salt.
4. Having seasoned the last layer, cover the container with a plate and put pressure on it.
5. 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 and dried 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, and prevent fibrous growths of 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 of 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 use Eating these greens can protect the body from cancer.

The leaves are actively used externally as an anti-inflammatory, wound-healing and antiseptic agent. 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 chopped fresh or frozen leaves can be added to 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, and promote better discharge bile, urine, and also normalizes lymph flow.

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; along with sorrel and nettle, they are added to borscht. In Rus', beet greens are traditionally used for botvinya, a popular first course. Wherein taste qualities the tops are very peculiar. 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

1. The greens are washed with water and ground in a blender or meat grinder.
2. Salt, stir in an egg and a couple of tablespoons of flour.
3. Mix thoroughly and form small cutlets.
4. Breaded in flour on both sides, fry over medium heat until done.
5. 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

1. The chicken is cooked until done.
2. Add diced peeled potatoes.
3. Prepare a frying mixture of onions and carrots, add them when the potatoes are almost ready.
4. Cut the tops into strips and put them in the soup.
5. 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

1. Fresh tops are cut into strips and blanched in boiling water for five minutes, after which they are cooled in a colander.
2. Chop the onion into half rings, finely chop the garlic and parsley.
3. Walnuts are crushed into large pieces.
4. Prepare the dressing by mixing oil and adjika.
5. 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 has an active effect 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.

What can you make from tasty and healthy beets? We have collected for you best recipes- simple, fast, delicious!

Everything is very simple, but it turns out very beautifully, and besides, it’s delicious!

For pancakes:

• milk - 120 ml;
• boiled beets - 120 g;
• flour - 90 g;
• egg - 1 pc.;
• garlic - 2 cloves;
• olive oil - 2 tbsp. l.;
• salt - 1/3 tsp.

For filling:

• cottage cheese - 200 g;
• sour cream - 3-4 tbsp. l.;
• salt - ¼ tsp.

Cut each pancake into 5-6 pieces and decorate to taste. Beetroot pancakes are very easy to prepare, and the appetizer turns out to be spectacular, unusual and tasty.

Recipe 2, step by step: pickled beets with garlic

For beets

• Beetroot (small) - 2 pcs.
• Sweet paprika - 1 pinch.
• Rosemary (dry) - 1 pinch.
• Mint (dry or 1 sprig fresh) - 1 pinch.
• Mustard (table) - 1 tsp.
• Vegetable oil - 2 tbsp. l.

For the salad

• Beetroot (pickled) - 2 pcs.
• Cottage cheese (soft low-fat or curd cheese) - 200 g
• Garlic - 1 tooth.
• Walnuts - 1 handful.
• Lettuce leaves (leaves, optional) - 3 pcs.
• Baguette (optional) - 5 slices.

Bake or boil beets. Peel, cut into thin rings or thin cubes, no need to grate, we will first marinate the beets.

Pour mint, rosemary and paprika into the container in which the beets will be pickled.

Add mustard, salt and pepper, mix thoroughly.

Mix with beets and marinate for 10-24 hours. I marinated for a day.

Then place the beets on a sieve to excess oil glass.

Add chopped garlic, a little beet oil to the soft cottage cheese and grind thoroughly.

Then lay out in layers either in a salad bowl or on a plate. If using a cooking ring, layer the beets.

A layer of cottage cheese with garlic.

Cut the baguette into thin slices and dry in a frying pan.

Remove the ring and decorate with nuts, lettuce and croutons if desired.

Recipe 3: how to make beet vinaigrette in the oven

What can you make from beets if you bake them in the oven, try making a vinaigrette from baked vegetables!

• Beetroot - 430 grams
• Potatoes - 230 grams
• Green peas - 170 grams
• Carrots - 130 Grams
• Pickled cucumber - 120 grams
• Olive oil - 50 Milliliters
• Parsley - 2-3 pieces (sprigs)
• Sugar - To taste
• Salt - To taste

Peel the beets, rinse and cut into large pieces. Bake the beets in the oven, adding salt and butter. Cook for about 30 minutes.

Do the same with carrots and potatoes. Leave all vegetables to cool.

Combine all vegetables. Add fresh peas to them; if they are frozen, then scald them with boiling water.

Finally, add herbs, sugar, butter and salt to the salad. Stir the dish. Bon appetit!

Recipe 4: How to Make Spiced Boiled Beetroot Dip

• beets 1-2 pcs.
• coriander 0.5 tsp.
• garlic 2 cloves
• cumin 0.5 tsp.
• tomato paste 1 tbsp.
• vegetable oil 1 tbsp.
• salt 0.5 tsp. or to taste

Boil or bake the beets, peel and chop coarsely.

Grind using a blender, add tomato paste, cumin, coriander, chopped garlic, salt and pepper.

Stir, add vegetable oil, stir.

Serve with bread or vegetables. Bon appetit!

Recipe 5: beet soup made from young beets with bread kvass

You can make a very tasty healthy lunch from young beets with tops!

• Young beets with tops - 2 pieces
• Table vinegar 9% - 1 tbsp. spoon
• Bread kvass - 1 Liter
• Boiled egg - 2 pieces
• Fresh cucumber - 2-3 pieces
• Green onions, dill, parsley - 1 bunch
• Sugar - 1 tbsp. spoon
• Salt - To taste
• Ground black pepper - To taste
• Sour cream - To taste

Prepare beetroot ingredients. Boil the eggs hard. Cool. It is better to put cucumbers, eggs, kvass in the refrigerator for now.

I have already cut off the tops of the beets, there is no need to throw them away, they will come in handy. Peel the beets themselves, wash and grate on a coarse grater. Place in a saucepan, add 100 ml of water and add vinegar. Simmer over low heat for 20 minutes.

Wash the beet tops, cut them into small pieces and add to the stewed beets. Simmer for another 10 minutes under the lid.

The finished beets with tops need to be cooled completely.

Cut the cucumbers and eggs into cubes and add to the beets.

Add a large amount of chopped herbs: dill, parsley, green onions.

Final stage: add salt, sugar, ground black pepper, kvass, sour cream. Mix the beetroot mixture thoroughly and adjust the salt and pepper.

Beetroot soup bread kvass ready! Try it!

Recipe 6, step by step: pkhali from beet tops with nuts

If you have prepared your favorite beet dishes, you will be left with beet tops - the healthy part of the vegetable. What can be prepared from beet tops and leaves? Use our recipe for Georgian pkhali - very tasty!

Pkhali in Georgia is made from a variety of fresh greens and leaves, including spinach, nettles, cabbage and beets. Pkhali can also be made from vegetables with the addition of walnuts.

• 1 kg beet leaves (with stems),
• 250 grams of walnuts,
• 30 grams of fresh green cilantro,
• 30 g fresh parsley,
• 6 sprigs of green onions,
• 1 tsp dried cilantro,
• 1 tsp suneli hops (ground blue fenugreek),
• 1 tsp ground red pepper,
• 2 cloves of garlic,
• salt - to taste.

Rinse beet leaves thoroughly in cold water.

Separate the leaves from the stems; you can cut them with scissors.

Place the stems in a deep saucepan with salted water, put on fire and cook for 10-15 minutes.

Place the beet leaves in another pan with salted water and cook for 5 minutes.

Cool the cooked beet leaves and stems. Then squeeze thoroughly, trying to remove as much liquid as possible.

This is what the balls look like after push-ups:

Below you see the balls different color, those that are darker are leaves.

We pass the beet stalks through a meat grinder. And finely chop the leaves.

Place in a bowl as shown in the photo below and mix using a plate.

We pass the walnuts and garlic through a meat grinder and combine them with Georgian spices. Mix thoroughly.

Finely chop the parsley, green onions and cilantro. Combine and mix with nuts and garlic.

Combine greens with nuts with beet leaves.

Mix thoroughly, then form small balls.

That's all, vegetable salad ready! Serve pkhali cold with bread. Bon appetit!

Recipe 7: how to make pickled beets (step-by-step photo)

First of all, you need to choose the right beets for the sourdough process. Naturally, you need to take only healthy small beets with a characteristic dark red color. If the beets are too lightly colored or have white streaks or rings, don't pick them up. At all, the best varieties for sourdough - Egyptian and Bordeaux.

• beets - 1 kg
• water - 1 l
• salt - to taste

Rinse the beets well under running water.

To peel.

Cut into slices of any shape and place in a container in which our beets will be stored.

Make a brine from water and salt.

Pour brine over the beets.

Place a weight on top and cover with a lid. I had a glass as a load, which was filled with brine and pressed the beets tightly.

We wait 2 weeks, from time to time we look in and remove the mold and foam. And we enjoy a simple and very tasty, and most importantly healthy dish!

Recipe 8: red beet kvass (step by step with photo)

What tasty drinks can be made from beets? Try making kvass! Refreshing and cool.

• Water 2 l
• Beetroot 1 kg
• Sugar 4 tbsp.
• Bread 1 piece

For the recipe you will need beets, water, Rye bread, sugar.

Cut the bread into medium-sized pieces.

Cut off the tails of the washed beets. Cut the beets into medium-sized pieces.

Place sliced ​​bread and beets in a washed and dried three-liter jar.

Pour sugar into the jar.

Pour two liters of boiling water over everything and cover with a towel (so that dust does not fly, but air gets in). After about 1 day, bubbles will begin to appear on the surface - the beginning of fermentation. If fermentation does not start (it is delayed), then you can put 3 unwashed raisins in a jar - this will speed up the fermentation process.

After 3 days, the kvass is ready. Cool the drink in the refrigerator and you can enjoy this drink, or you can use it when preparing borscht.

Recipe 9: red borscht with salted tomatoes

• any meat (this time I had beef);
• potato;
• carrot;
• salted tomatoes;
• greens and sour cream optional.

First, place a pan of water on the stove and cook the broth. The cooking time will depend on the type of meat you choose. When the broth is ready, you should start frying.

Grate the beets and carrots, choosing the side of the grater with large holes.

Place the vegetables in the pan. At this time you need to deal with onions and potatoes. They must be cut into cubes and immersed in the container where our meat broth. First the onions, then after a couple of minutes the potatoes.

Next, remove the skins from the salted tomatoes and chop them using a grater. You will get a kind of tomato. Add it to the vegetables in the pan. Stir and keep on fire until the tomato brine has evaporated.

Add the contents of the frying pan to the bubbling broth, mix well and cook for 10-15 minutes.

At this time we are working on cabbage, it needs to be chopped.

If you, like me, have young cabbage, then add it to the borscht with pickled tomatoes a couple of minutes before turning it off. And if the cabbage is old, then throw it into the broth right after the beets and carrots.

That's the whole recipe. Our homemade red borscht with salted tomatoes is ready. Let it brew for 15-30 minutes and you can serve it.

Recipe 10: Beetroot salad with tomatoes and peppers for the winter

For some reason, always accessible and healthy beets sometimes remain outside our attention during the procurement period of more popular and favorite vegetables and fruits. It’s completely in vain that we push into the background recipes with this wonderful root vegetable, but you can cook from it delicious salads for the winter. And here is another indisputable argument in favor of such salads with beets - when heat treatment it does not lose its beneficial properties! This means that even in a small jar we can save a whole “armful” of microelements and vitamins!

• vinaigrette beets – 1.5 kg
• sweet pepper – 1.5 kg
• onions – 1 kg
• tomatoes – 1 kg
• refined sunflower oil – 300 ml
• sugar – 10 tbsp.
• vinegar - 9 tbsp.
• salt – 2 tbsp.

Before you start cooking, you need to prepare everything you need for rolling (sterilized dry and clean glass jars, tin or self-screwing lids, etc.) and directly prepare all the vegetables for chopping. They must be washed thoroughly, removing dirt and darkened areas, and cutting off parts unsuitable for canning, peel, stalks and seeds. It is best to chop the sweet peppers and onions for this salad by hand, and you can use household kitchen appliances to chop the beets. So, cut the pepper into cubes or oblong bars.

Cut the tomatoes in half, removing, if necessary, the green, dense part near the stalk. Grind the tomato halves in a blender or grind in a meat grinder to obtain tomato puree.

Slice the onion not very thinly, into medium half or quarter rings.

Grate the beets on a coarse grater or chop in a food processor. The vegetables are prepared - you can start preparing beetroot salad for the winter!

Pour the resulting tomato puree into a large saucepan, add sugar and salt, and add the beets. Bring the tomato puree to a boil, then turn the heat to low and let the beets release their juice so that the beets simmer for the next 10-15 minutes. own juice. At the same time, do not forget to stir all the time.

After 10-15 minutes, add onions, continue simmering the salad for 5-7 minutes, slightly increasing the flame of the fire.

Transfer the chopped Bell pepper, pour in vegetable oil. Starting from this stage, the salad cooking time is 20 minutes (medium heat).

5 minutes before the end of the process, add vinegar to the salad with beets, stir, and let it boil.

Now hot beet salad You can put them in glass jars for the winter, lightly tamping them down and making sure that the beets in the jar are in a sufficient amount of vegetable juice.