Contributed by Angela Cleveland

Our vitamin "champions" this week (July 3-5, 2002) include the often-puzzling beets and greens, ruby chard, and parsley.

Healthy Greens

Why should we eat greens? Besides their delicious flavours and their versatility, they are high in vitamins and minerals. Here’s a nutrition summary of this week's “champions”:

**Beets are high in vitamins C, A, and B-complex, as well as folate, calcium, phosphorus, sodium potassium, iron, and magnesium.

**Beet greens are very high in vitamins C and A, as well as iron, and calcium.

**Chard is high in vitamins C and A, potassium, sodium, calcium, and iron.

**Parsley is high in vitamins A, B1, B-complex, C, potassium, manganese, phosphorus, calcium, and iron.

Below are some exciting salads and side dishes that make these anomalies a little more manageable:

-Tabbouleh (Parsley Salad) - Listed in the "Salads & Dressings" section of our Recipe Archive.

-Roasted Carrot & Beet Salad - Listed in the "Salads & Dressings" section of our Recipe Archive.

-Sauteed Beet Greens or Chard - Listed in the "Glorious Greens" section of our Recipe Archive.

-Bell Pepper & Feta Veggie Dip - Listed in the "Dips & Sauces" section of our Recipe Archive.

Ingredients

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Instructions

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