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Also known as: boiled beet tops, boiled beetroot leaves, boiled beet leaves
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Boiled beet greens will stay fresh for 3 to 4 days when stored in an airtight container in the refrigerator.
Yes, you can freeze them. Squeeze out as much moisture as possible, pack them into freezer bags, and they will last for up to 12 months.
Swiss chard is the closest substitute in terms of flavor and texture. Spinach or kale can also be used, though the flavor profile will vary slightly.
They offer different benefits; the greens are significantly higher in Vitamin K, Vitamin A, and Vitamin C compared to the roots.
Submerge the raw leaves in a large bowl of cold water, swish them around, and let the grit settle at the bottom. Repeat until the water is clear.
They contain oxalic acid, which gives them an earthy, slightly bitter taste similar to spinach or chard. Boiling helps reduce this bitterness.
Naturally, they are higher in sodium than many other vegetables (about 174mg per 100g), even when prepared without added salt.
Beet greens are high in oxalates. Individuals prone to calcium-oxalate kidney stones should consult a doctor or limit their intake.
boiled unsalted beet greens is a versatile ingredient found in cuisines around the world. With 27 calories per 100g and 2.6 grams of protein, it's a nutritious addition to many dishes.
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