What can be cooked from beet tops: simple dietary recipes

Tell me what you can cook from beet tops? I heard that it is used for cabbage rolls instead of cabbage. I have never tried it myself, but it must be delicious, especially if the leaves are young. Can you add them to a salad?

Many housewives do not even think about what can be made from the beet tops and most often send it to the farm. Of course, this is a very tasty juicy treat for poultry, rabbits and other animals from the subsidiary farm. Did you know that the leaves contain a lot of nutrients, and there is more vitamin C than the fruits themselves? Why deprive yourself of the opportunity to diversify your diet with vitamins? Beet leaves have long been used in the cuisines of different nations. They replace other vegetables or put them as an additional ingredient.

What can be cooked from beet tops

Young leaves are quite juicy, with a mild pleasant taste. In early spring, they will enrich many dishes with vitamins. Especially often you can find recipes with tops in vegetarian diets. It can be used both for first courses and for side dishes, and even in baked goods. For example, try making at home with greens:

• salad;
• borscht;
• cutlets;
• pie.

Beet tops are also recommended by doctors, because they contain substances that inhibit the development of cancer cells. The leaves are no less useful for those who have heart or thyroid problems, as well as for diabetics.

Spring salad with tops, vegetables and eggs

Juicy young beet leaves go well with any first spring vegetables. The only thing is that before putting them in a salad, the tops should be scalded with boiling water. Crumble into salad spinach, radishes, cucumbers, onion feathers and other greens. It is filled with sunflower oil or low-fat mayonnaise. And if you add a couple of boiled eggs, raisins and fried nuts, you get a more satisfying salad with an interesting taste.

Vegetarian borsch with beet tops and zucchini

A light dietary version of the usual hearty red borscht is no less tasty, but low-calorie. It prepares like this:

1. Pour 2-2.5 liters of water into a saucepan, let it boil.
2. Wash young beets in the amount of 0.5 kg, cut off the tops and separately - the petioles. Peel the root vegetables, chop them into strips and pour into boiling water.
3. Peel 4 potatoes, cut into cubes. When the beets lose color, add potatoes to them and cook until tender.
4. Grate 1 carrot, chop the onion and send them to simmer in a pan in sunflower oil.
5. Separately dice 2 young courgettes and 3 tomatoes. Also simmer in a pan until soft.
6. Cut the petioles into pieces, simmer with the addition of 1 tbsp. l. vinegar.
7. When the potatoes and beets are ready, add frying, stewed zucchini with tomatoes and petioles to the borscht. Pour the chopped beet tops into the borscht and cook over low heat for 10-15 minutes.

If desired, borscht can be cooked in broth.

Spring vitamin cutlets from tops

Such a side dish is not only tasty, but also looks beautiful. Green and red cutlets, drizzled with sour cream or sauce, can be served with bacon or sausages. It's easy to make them:

• finely chop the tops;
• drive in an egg;
• salt;
• add flour to make a dense mass.

Form cutlets with your hands and fry in sunflower oil.

Lean closed pie with tops and suluguni

Knead or buy ready-made puff pastry.Roll out two cakes, put one in a pan or in a mold. Lay the filling on top, after mixing its components:

• grated suluguni (150-200 g);
• finely chopped tops (bunch);
• garlic passed through a press (a couple of cloves, to taste).

Cover the cake with the second crust, pinch the edges, brush with an egg. Bake for 25 minutes.

Useful properties of beet tops and recipes with its addition - video