The best ways to harvest beet leaves for the winter and recipes from them

Beet tops are green leaves and root stalks. Their shape and color range depend on the plant variety. Beet tops have been used for food since the days of the ancient Greeks. They were appreciated for their taste and useful properties.

In this article, we will talk about the chemical composition of the tops and its effect on the human body. You will learn how to prepare beet leaves for the winter and what dishes can be made from them.

The composition and benefits of beet tops

Beetroot leaves help to maintain health, replenish the deficiency of vitamins and minerals - and this is all thanks to the unique chemical composition.

Vitamin and mineral composition table:

Nutritional value of beet tops (per 100 g):

• calorie content - 27 kcal;
• proteins - 2.6 g;
• fats - 0.2 g;
• carbohydrates - 2.6 g;
• fiber - 2.9 g;
• water - 89.13 g.

The rich chemical composition of beet leaves has a beneficial effect on the body with regular use:

• normalizes metabolism and blood sugar levels, which is especially important for diabetics;
• cleans the blood and vascular ducts from cholesterol plaques;
• increases the level of hemoglobin;
• reduces the risk of stroke, heart attack, pathologies of veins, arteries and heart muscle;
• promotes weight loss;
• improves concentration of attention;
• minimizes the risk of developing fetal neural tube pathologies;
• destroys and removes free radicals;
• regulates bowel function due to fiber;
• replenishes the supply of vitamins, micro- and macroelements;
• stops the deterioration of vision.

Harm and contraindications

Beet tops contains oxalic acid in large quantities. When they react with minerals, compounds are formed that accumulate in tissues and are difficult to remove from the body. This provokes the development of urolithiasis.

Doctors recommend approaching the use of beet leaves from a rational point of view, taking into account the stage of the disease. Drinking plenty of fluids helps to reduce the harmful effects of oxalic acid.

Direct contraindications include:

• violation of blood clotting and the use of anticoagulants (vitamin K strongly thinns the blood);
• pathology of the kidneys and gallbladder;
• chronic diarrhea;
• pancreatitis;
• cirrhosis of the liver, hepatitis;
• low blood pressure.

Storage options

The following methods help to save beet tops for the winter:

• canning;
• pickling;
• drying;
• freezing;
• pickling.

Heat treatment slightly reduces the amount of vitamins and minerals. The most useful is considered to be freshly frozen, dried and pickled tops.

Leaves marinated in vinegar are stored in the pantry for a long time. They are used as a savory additive to meat, fish, cereals and vegetables.

Canning

The fastest and most labor-intensive way to prepare leaves in jars is the five-minute preservation:

1. Wash the beet leaves, chop finely, transfer to a saucepan, salt and cover with cold water.
2. Bring to a boil and cook for 5 minutes.
3. Place in clean jars and seal.
4. Store in a cellar.

Pickling

You can pickle both leaves and beet stalks, but their processing will be different.

The stalks are harvested using the triple filling method: the hot marinade is poured, drained, boiled and re-poured three times.

Leaves are prepared by sterilization method: hot marinade is poured into jars, boiled for 5 minutes. The blanks are closed with lids, turned over and wrapped in a blanket.

Drying

Beet leaves are practically free of essential oils, so they can be dried immediately after cutting. Use an oven, dehydrator or electric dryer for this purpose. Drying temperature - no more than 60 ° С.

Dried tops are used in folk medicine to treat constipation, headaches and mastitis.

Reference. Drying the tops under the sun is not recommended: the leaves lose all nutrients.

Freezing

One of the best ways to preserve greens for the winter without losing beneficial ingredients:

1. Rinse the leaves, dry and chop finely.
2. Divide into freezer bags in small portions.
3. Place in the freezer.

Council. Do not re-freeze, as the product loses its useful properties.

Pickling

Beet tops, fermented without vinegar, have a wonderful taste and many useful properties. Moreover, its chemical composition multiplies several times. It can be stored for a long time and not deteriorate. Fermented foods speed up metabolism and digestion by normalizing the intestinal microflora.

How to store workpieces correctly

The storage rules for beet tops depend on the harvesting method:

1. Fermented and canned food is kept in the refrigerator or cellar.
2. Dried is folded in paper bags or linen bags and hidden in a dark place.
3. Frozen leaves are stored at temperatures between -5 ° C and -20 ° C. The lower the temperature, the longer the shelf life, on average 10 months.
4. The tops marinated with vinegar are stored in the pantry or taken to the basement for reliability.

Recipes for the winter

The most popular methods for harvesting beet leaves include pickling and pickling. Let's talk about the features of each of them in more detail. Even novice cooks will not have any difficulties in cooking.

Pickled tops

Ingredients:

• beet tops - 1 kg;
• garlic - 30 g;
• dill umbrellas - 2 pcs.;
• black currant or cherry leaves - 3 pcs.;
• salt - 2 tsp.

Preparation:

1. Rinse beet leaves, dry and chop coarsely.
2. Place in layers in a clean fermentation container, shifting with chopped garlic, currant leaves and dill. Sprinkle each layer with salt.
3. Put oppression on top.
4. Keep at room temperature for three days.
5. Take the workpiece to a cold storage area.

Pickled tops

Ingredients:

• beet tops - 1 kg;
• apple cider vinegar - 120 ml;
• salt - 35 g;
• clean water - 1.5 l;
• black or allspice, Bay leaf, dill umbrellas - taste.

Preparation:

1. Rinse the leaves, chop coarsely and put them in a clean container.
2. Make a marinade with water, salt, spices, dill, and vinegar.
3. Strain and pour over the beet leaves.
4. Place the container in a water bath and pasteurize for 15 minutes.
5. Close with airtight lids and store in the cellar.

Beet Leaves Recipes

Beet tops are used to prepare many familiar dishes for us: soups, salads, cabbage rolls, dumplings, Ossetian pies. We have selected several popular and simple recipes.

Cabbage rolls

Ingredients:

• medium-sized beet leaves;
• minced meat - 600 g;
• long grain rice - 400 g;
• carrots - 2 pcs. (medium size);
• onion - 1 pc. (big);
• tomato paste - 3 tbsp spoons;
• sour cream - 150 ml;
• salt, spices - to taste;
• sunflower oil for frying onions and carrots.

Preparation:

1. Grate the carrots on a coarse grater, cut the onion into small cubes and lightly fry in oil.
2. Boil the rice until half cooked, cool and mix with the minced meat.
3. Add browned vegetables, salt and pepper to taste.
4. Rinse the beet leaves under running water, remove the petioles and cut off a thick vein.
5. Wrap the minced meat in each leaf, forming cabbage rolls.
6. Place in a saucepan tightly together.
7. Make a dressing: mix sour cream with tomato paste, salt and pour in hot water. Stir and pour the cabbage rolls.
8. Place a flat plate on top with a diameter smaller than the saucepan.
9. Cover and simmer over low heat for about an hour.

Green salad

This salad is a real vitamin bomb.

Ingredients:

• tops - 1 bunch;
• wild garlic - 1 bunch;
• parsley and dill - 1 bundle;
• cucumber - 1 pc.;
• paprika - 1 PC.;
• olive oil - 3 tbsp spoons;
• apple cider vinegar - 1 tbsp the spoon;
• salt, black pepper to taste.

Preparation:

1. Rinse the greens, dry and finely chop.
2. Chop the cucumber and pepper at random.
3. Mix the salad ingredients in a bowl, season with salt, olive oil and vinegar.
4. Let it brew and serve.

Soup

Ingredients:

• meat on the bone for broth;
• water - 3 l;
• beet leaves - 2 bunches;
• potatoes - 3 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• vegetable oil - 2 tbsp. spoons;
• greens, salt, spices - to taste.

Preparation:

1. Rinse the meat and cover with water. Cook over low heat and skim off periodically. For pork, two hours of cooking is enough, for beef - three.
2. Cut potatoes into cubes or strips and soak in cold water. Grate the carrots, finely chop the onion. Saute until soft in vegetable oil.
3. Rinse the beetroot leaves and chop finely together with the petioles.
4. Take out the meat, put the potatoes in the broth. Cook for 5-7 minutes, then add beet greens and browned vegetables.
5. At the end of cooking, season with salt, pepper and add herbs. Serve with sour cream.

Dressing for borscht

Ingredients:

• beets - 1 kg;
• tops - 1 kg;
• onions - 1 kg;
• carrots - 1 kg;
• tomatoes - 1 kg;
• sugar and salt to taste;
• vinegar 9% - 50 ml;
• refined oil - 3 tbsp. spoons.

Preparation:

1. Grate beets and carrots on a coarse grater or cut into strips.
2. Chop the onions and tomatoes into medium cubes.
3. Finely chop the washed tops.
4. Pour oil into a heavy-bottomed saucepan and place the carrots. After 2-3 minutes, add the onion and sauté until soft.
5. Put the beets, stir and pour in 200 ml of boiling water. Cover the saucepan and simmer the vegetables for 15 minutes.
6. Add leaf stalks, tomatoes, 1 tbsp each. spoonful of sugar and salt. Stir and simmer for another 15 minutes.
7. Try the dressing and add vinegar, sugar and salt. Add the beet leaves, stir and bring to a boil.
8. Put the dressing in a sterile container and close the lids.
9. Store in a cool place.

Reference. The root vegetable can be skipped and cooked only with beet leaves. The filling components will be the same.

Borscht based on dressing

Ingredients:

• boiled water - 3 l;
• borsch dressing with beet tops - 500 ml;
• potatoes - 4 pcs.;
• salt, pepper, herbs - to taste;
• sour cream for serving;
• boiled eggs.

Dressing with beetroot leaves significantly reduces cooking time borscht... It remains to add chopped potatoes to it, salt and pepper to taste. Put greens, a tablespoon of sour cream and a boiled egg in each plate, if desired.

The total cooking time takes no more than 15-20 minutes, since the vegetables in the dressing are completely ready.

If you are cooking borscht based on dressing without beets, grate the root vegetable separately and add to the pot 10 minutes after the potatoes.

Council. Prepare borsch with fresh ingredients during the young beet season. Use lemon juice instead of vinegar.

Tips & Tricks

Take note of a few tips for choosing, preparing for future use and preparing dishes from beet tops:

1. Try not to buy already cut tops, but take root vegetables with herbs. This way you will get a product with the most useful composition.
2. Choose fresh leaves that are bright green with no signs of wilting.
3. Cut the tops 2 cm below the root crop.
4. Rinse sand and earth thoroughly under running water before use.
5. If you plan to store the tops in the refrigerator, don't wash, just shake off the dirt and put them in a bag. The product deteriorates quickly, so do not keep it for more than four days.
6. When fresh, use young leaves. The old ones are suitable for preservation, fermentation and drying.
7. Soak large-leaved tops in ice water for 10-15 minutes before drinking to remove the bitterness that oxalic acid gives.
8. For the most benefits, make a vegetable and fruit smoothie with the tops.

Conclusion

You can benefit from beet tops regardless of the form in which it is prepared: pickled, pickled, dried, frozen or canned. The product contains vitamins and minerals that help to establish the functioning of all body systems. Beet leaves are actively used in cooking for the preparation of first and second courses. The product is combined with vegetables, meat, fish, cereals, pasta, herbs and spices.