Often the beets that we purchase come with beautiful green stalks attached to them which we promptly throw out when using the actual beet root. However, the beet greens are nutrient-rich with very high levels of vitamins A, K, and C. Similar in taste and appearance to Swiss chard, beet greens can be prepared in a similar manner. They can be eaten as a side dish sauteed with garlic and lemon or added to various recipes such as eggs and pastas. I decided to add them to my morning breakfast omelet and I found it to be delicious and satisfying

This salad is an unbelievable marriage of colors, textures, and flavors. You wouldn’t think to put cheese together with beets, but the blend of the slightly sweet and slightly salty are incredible. The textures and flavors of the soft roasted vegetables with the crunchy lettuce and nuts, along with the smoothness of the cheese do wonders to the palate.

There’s No “Beeting” Around It By Charna Sheinfeld,  Nutrition Intern There’s no “beeting” around the bush when it comes to beets! Both the beet root and its greens are loaded with vitamins, antioxidants, and heart healthy components.  Many people shy away from beets because of its bright color and somewhat intense and sweet taste. However…