I love to buy a bunch of fresh beets that come with a big bouquet of healthy beet leaves intact at the top. You will see me walking around the Farmers Market like some crazy veggie bride celebrating my purchase with my huge bunch of beets in my arms.
You may know that the beet root is both rich in folate and fabulous for supporting the liver in it’s detoxification process, removing toxins and premenstrual excess hormone, so that the pectin in the root can easily excrete them out of the body, leaving you feeling balanced and energized; but you may not know that the leaves are a nutrition power house too.
Beet leaves are rich in calcium to strengthen bone and teeth, the relaxation mineral magnesium, iron for oxygen rich blood and the carotenoids, beta carotene (the precursor to immune boosting vitamin A) and lutein which is highly involved in the health of the eye and especially the retina.
I love to include baby beet leaves in a green salad and this recipe combines the earthy flavour of the beet root and the leaf of the beet plant in a classic flavour combination with the citrusy tang of orange.
- 1 bunch beets (save the leaves)
- 1 bunch beet leaves
- 1 orange
- 1 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 4 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp ground pepper
- Cut the beet leaves from the beetroot and set aside.
- Quarter the beet roots and toss in 1 tbsp olive oil and salt and pepper
- Roast the beets at 375 f for 40 minutes until soft
- Meanwhile make the salad dressing with the remaining olive oil, balsamic vinegar, maple syrup and salt and pepper.
- Using a knife cut the peel from the outside of the orange and cut into orange segments.
- Finely chop the beet leaves
- Toss the roasted beets, beet leaves and orange segments together in a bowl with the dressing.
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