Beet greens are in the same family as Swiss chard, and their edible leaves are somewhat similar in taste with their veining reflecting the color of the beet root. Beet greens are one of the ten highest ranked foods by the Healthiest Foods on Earth website (with 3.5 million annual viewers, it’s a great resource for nutrition).  Beet greens rank high in all nutrient categories: micronutrients, vitamins, and minerals.

These greens also provide excellent amounts of calcium and magnesium, which is important since more U.S. adults are deficient in magnesium than calcium. Beet greens are an excellent source of fiber and a very good source of protein. They are an excellent source for Vitamin A because of high levels of beta-carotene and lutein.

I like to buy beet greens attached to the roots (the beets) because they are a better value if you eat both parts. The leaves are usually more tender if the beets are smaller rather than huge.  Get the greens that look crisp and not wilted. Cut the greens from the beet roots at the stem where the leafy portion ends. They can be cooked into any recipe where you would use spinach: a stir-fry, a lentil dish, or sautéed with other greens, vegetables, or eggs.