Contributed by Angela Cleveland

Beets and their leaves offer us a wide variety of vitamins and nutrients, but finding new and appealing ways to serve them can be difficult. Beets are believed to be high in potassium, iron, protein, folacin, and fiber. Their leaves offer calcium, protein, calcium, beta carotene, fiber, vitamins A and C, and some B vitamins. Both are believed to be a source of blood and liver purifiers.

To preserve these nutrients and flavour and to prevent “bleeding” of the beets, cut off the tops leaving 1” of the stems intact. Wash the beets thoroughly and boil them whole and unpeeled. Larger beets will take up to one hour to cook. Cool the beets until they can be handled, then cut off the root and stem ends and rub off the skins. Now they are ready to be diced, chopped, or mashed.

Ingredients

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Instructions

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