The shade of green on our plate means that something is going well. This is one of the favorite colors for our health when we are always looking for a colorful and healthy dish.
Some fruits and vegetables, for example, have great nutritional properties in their skins or leaves, as is the case with beets. In many cases, these skins and leaves end up being wrongly disowned, but the reality is that the beet leaf has a lot to offer.
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Beetroot is a great source of nutrients, as are the leaves. Generally, we think of discarding them because they contain an earthy appearance. However, what many don't know is that the green part of the beet has a sweet taste.
Beetroot and its leaves are two incredible ingredients for a balanced diet, as stated by Dr. Lam Coaching.
Beet greens are high in vitamin C, antioxidants and fibers, and can be easily included in your routine. From now on, don't discard the leaves and use them in your favor!
Beet greens have a similar texture to spinach leaves and have an earthy flavor. Although it seems to have a strong flavor, the taste on the palate is still milder than that of the beet itself.
The way to prepare beet greens is similar to spinach, kale and other vegetables of your choice. The preparation already used for some vegetables will serve for these leaves.
Simply sauté the leaves with olive oil, garlic and onion, cut into small pieces, until you notice that the vegetable has become softer. Finish with a gratin cheese or in the form of a salad, as you prefer.
The other possibility is to eat the leaves raw, as a raw salad. The mixture can be made with red cabbage, chopped tomatoes, chopped onions, natural yogurt, apple or mango.
Before serving, reserve the dish in the fridge and use the salad as a carbohydrate and protein accompaniment.
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