Recipe for national cuisine with beet tops. Useful properties and use of beet tops.

What are the benefits of beet tops for human health - consider the main points of use, chemical composition, cooking recipes and potential harm

The benefits of beet tops for human health

The well-known beetroot can rightly be called a universal vegetable that benefits human health.

And the matter is not only in the beneficial qualities of the valuable vegetable, bright maroon juicy root, but also in the beautiful healing leaves of this plant.

How to use beet tops to make it as useful as possible, let's talk about it below.

What is beet tops?

Beet foliage is not rough, without hard hair, but with a strong juicy petiole.

Beet leaves appear when salad leaves and white cabbage have not yet grown on the plot.

Beet greens will easily replace this vegetation and enrich the diet table with high-quality fortified dishes.

The long plate of young tops has the brightest color and has a great taste.

In addition, even the appearance of red-green leaves is incredibly appetizing.

Depending on the variety, the foliage is bright green or lush red, and the petiole part and the veins are dark reddish.

Russian people have known about the benefits of green-burgundy vegetation for a long time.

Not just among the favorite dishes of cooking - delicious, thick, richborscht on the leaves or pie stuffed with beets.

What is part of the beet leaves?

If in past times people knew only a little about the healing qualities of beet leaves, but nowadays scientists have studied the chemical composition thoroughly.

An important point, about which it is impossible not to say - this is the minimum number of kilocalories in a product, is 28 kcal per 100 grams.

Green mass includes:

Carbohydrates - 6%.
Protein - 1.2%.
Fat - 0.1%.

Included in the di-and monosaccharides. Beet greens - a unique supplier of fiber, minerals and other nutrients.

The micro- and macroelements include Ca, Al and Mo, B and K, Na, Mg and Co. In addition, vegetation contains F, Mn and Fe, Zn and Cu. I, S and P are present in beet foliage.

It is not surprising that the medicinal qualities of green beet foliage and recipes from it are relevant in our time.

The composition of vitamins in the foliage may be the envy of many medical drugs.

In addition to carotene and ascorbinka, there are a large number of vitamins. Areas of beet tops with bright red, bright purple colors contain a large amount of natural antioxidants.

The benefits of beet tops for the human body

As is clear from the biochemical composition of the vegetation, it is possible to rightly consider the product mega-useful and be used as a natural remedy for therapy and prevention.

For the body is obvious. It will perfectly help in complex treatment to people who suffer from various disabilities.

Firstly, beet greens will benefit those who have heart problems and blood vessels or metabolic problems are diagnosed.
Will help with diabeteswith pancreatitis.
If there are dishes from the foliage every day, it is possible to significantly improve the metabolic processes in the body, to facilitate the course of gastrointestinal diseases, for example, gastritis and ulcers.
Fiber / pectins contribute to a good cleaning of the intestines and provide protection from the painful flora, which disrupts the quality of the digestive system and leads to dangerous pathologies.
Soup , salad, a main dish with fresh tops of edible beets will bring only benefit, and will also become an ideal preventive component in atherosclerosis and blood formation.
Foliage helps with endocrine system pathologies. The healing qualities of tops, namely choline, included in maroon-green vegetation, are capable of protecting the liver.
The presence of powerful antioxidants and an impressive amount of fiber helps in neutralizing tumor processes, cleansing and protection.
Like many dark green vegetable products, beet greens have a huge number of Ca, Mg that contribute to human health, which have a positive effect on the condition of bones, teeth and cartilage tissue.
Meals with tops, it is possible to include in the diet of older people in order to carry out a preventive complex against osteoporosis. The same element K, but already together with carotene and Fe, normalizes the circulatory system of the body.
This benefits the cardiovascular system, prevents the formation of anemia.
Under the influence of vitamins K, PP and U, flexibility is increased, the risks of opening internal bleeding are reduced, and blood clotting is improved.
Doctors have proven that tops when systematically used provides control of the normal level of glucose in the blood.
Flavonoids help protect the heart muscle, and anthocyanins are a powerful defense against inflammation, and they also help cleanse and rejuvenate.
Doctors have shown that in the green beet there are elements that benefit the eyes, hair and skin.
Vitamin C gives a person energy, B vitamins normalize brain activity and the work of the central nervous system. However, the product will bring benefit only when its use is agreed with the doctor. Excessiveapplication may be harmful.

You can not eat green-red tops of patients with hypertension, hemorrhoids, cirrhosis, hepatitis, gout, allergies and during pregnancy.

What can be cooked from beet tops?

Since green and red foliage does not includeharmful for the human body substances to eat it may not be processed.

You can make salads with cucumbers and tomatoes, with bell peppers.

As a dressing suitable butter, sour cream, natural yogurt.

Perhaps stew and eat with meat and chicken.

Beet soup

Beetroot Pie

It is good to eat with potatoes or to make cabbage rolls, beetroot soup.

Leafy vegetation is a delicious filling for a casserole or pie.

The leaves can be eaten fresh, boiled, stewed or preparedfor winter .

The nutritional product can be pickled as usual with garlic, herbs and onions, the standard method of canning.

In any case, you need to consult a doctor, then from beet tops will onlybenefit .

Most people eat only beet root crop, not suspecting that beetroot leaf also brings considerable benefits. Most often, the tops are introduced into the diet of livestock, but with certain knowledge and relevant recipes, you can easily cook healthy and tasty food based on it.

What is the beneficial use of beet tops and whether to really pay attention to this part of the root, let's try to find out.

The composition and nutritional value of beet tops

The beneficial properties of beet leaves were discovered by our ancestors, from whom one could borrow many recipes for its preparation. Their addition to the diet helped our people to maintain their health for many years, which was largely made possible by the presence of ascorbic acid (fighting depression and strengthening brittle capillaries), as well as folic acid (activates the brain and nervous system).

In addition, among the useful components of beet tops should include components such as:

Vitamins of group B - В1, В2, В6, В9 - they are responsible for the metabolism and are necessary for normal functioning of the nervous system, strengthening the immune system, optimal functioning of the heart and other internal organs.
Vitamin A (there is a lot of it in beet leaves) - it is responsible for the timely rejuvenation of skin cells, visual acuity and harmonious work of the digestive system.
Vitamin PP (nicotinic acid) - is directly involved in redox processes that are necessary for the metabolism of fats, and also prevents the accumulation of cholesterol in the blood and improves metabolism.
Minerals - magnesium, iron, aluminum, copper, calcium, chlorine and many other macro-and micronutrients necessary for normal functioning of the body.
Flavonoids - substances that have anti-inflammatory activity, cleanse the body of harmful compounds and improve metabolism.
Organic acids, carotenoids and amino acids.

Nevertheless, beet tops are not only characterized by useful properties, but also have some contraindications, which we describe below.

Useful properties of beet tops

If we talk about the beneficial properties of beet leaves, they are all directly related to its composition. So, folic acid occupies a very important place in the diet of a pregnant woman, because it helps to avoid the appearance of problems with fetal development.

Carotenoids have a positive effect on human vision, are good prevention of cancer, in particular, and lung cancer, reduce the risk of coronary heart disease. Choline - has a beneficial effect on the state of the liver and prevents its fatty degeneration. Pectic substances inhibit the activity of harmful intestinal bacteria, which has a positive effect on metabolism, and regular use of such greens will save you from atherosclerosis.

The constant use of beet leaves for food helps the overall health of the body, namely:

normalization of digestion (beet tops, like root vegetables, have a mild laxative effect and help clean the intestines of toxins, slags and other harmful compounds);
regulation of metabolism (the exchange of fats is accelerated, the production of digestive juices and enzymes is stimulated);
rejuvenation of cells and tissues (useful components of beet tops contribute to the formation of new cells, stimulate the growth and development of tissues, thereby slowing down the aging of organs);
improve heart performance (A high content of vitamins, especially B9, favorably affects the condition of the vessels and contributes to the disappearance of blood clots and cholesterol plaques).

Did you know? The first mentions of beets in Russia date back to the 10th – 11th centuries, but this vegetable became widespread only in the 14th century, and the division of food and food varieties occurred even later - in the 17th century.

The use of therapeutic properties of beet tops in traditional medicine

Beet tops, namely its benefits and possible harm, for good reason became the object of increased interest of many gardeners. Private research served as the basis for creating useful folk recipes involving the use of the leaves of this root crop.

For example, for the treatment of constipation prepare infusion: 1 tbsp. Spoon fresh crushed leaves pour a glass of boiling water and infuse for 40-60 minutes. Ready means accept on по glasses 3-4 times a day (before meal).

With severe headaches and tiring migraines, heavily crumpled beet leaves will help, which are applied in the form of compresses to the temples, and gruel made from the leaves - to the forehead for 15-20 minutes. In addition, a well-kneaded beet sheet helps in the treatment of conjunctivitis, for which it is simply applied to the eyes.

If you suffer from pain in the legs associated with the appearance of corns and the formation of cracks on the feet, it is enough to lubricate such areas with beet juice or to apply leaf gruel to them in the form of a compress. The duration of such procedures will depend on the speed of healing.

Beet leaves are beneficial to women who suffer from mastitis (the dangers of this disease are probably known to all the fair sex). For the preparation of a therapeutic agent, it is sufficient just to stretch the sheet and daily apply it to the seals in the chest for 30-40 minutes.

In general, beet tops are an indispensable source of minerals and vitamins, contributing to the overall improvement of the body's state, which means that you should not neglect such a useful product.

Important! Harvesting the leaves of the root before its final ripening will have a negative impact on the harvest. Although often planting with vegetables need to break through just to allow the rest of the plants to grow more freely. You can also find a young topper on sale, where it goes along with the underground part.

How to use beet leaves in cooking

As it turned out, beet leaves are often used in the preparation of various dishes, and even their preparation for the winter is not uncommon. Before using, cut the tops well washed (always on both sides), crushed with a sharp knife and dab over boiling water. Thanks to this procedure, the leaves become soft, tender and completely get rid of the specific beet flavor.

Vegetable oil with apple, lemon or pomegranate juice is well suited for making beetroot salads, although sour cream, mayonnaise or balsamic vinegar will be a good alternative, and as for vegetables, it goes well with radishes, cucumbers and celery.

Beet tops are often used in the preparation of first and second courses (for this purpose, it is often harvested for the winter): borscht, okroshka, holodnik, meat and vegetable stews, meatballs. It is also considered to be a good base for cake filling. For winter harvesting, it can be leavened, dried, pickled, pickled or preserved with other vegetables, so that during the cold season it can be used for culinary purposes (for example, added to a casserole or an omelette).

We give examples of several recipes with beet tops.

To make salad Rinse the tops well, cut into long strips and pour boiling water for a few minutes, then drain the water and let it stand for a while (until it is completely cool). Next, cut one onion into half-rings, chop the parsley and garlic and chop the walnuts. All the listed ingredients must be mixed, add a little vegetable oil and spicy adjika, and then salt. Salad prepared according to this recipe will allow your body to get all the beneficial vitamins and trace elements contained in the beet leaves.

Chicken beet soup is prepared as follows. First you need to wash the chicken well, put it in a saucepan with water and bring to a boil. Then remove the foil and continue cooking for 20 minutes. After that, you can take up the vegetables, which are first peeled and then cut: potatoes - in cubes, onions - in rings, and carrots are rubbed with a grater. Onions with carrots must be slightly fried (until golden brown) and added to the chicken along with the potatoes. The last in the soup is the washed and cut beet leaves. When the meat is ready, it is taken out of the pan, removed the bones, cut and returned. Salt and seasonings are added to taste, after which the dish is cooked for another five minutes and left to brew for half an hour.

Did you know? The ancient Greeks so respected and appreciated the described root crop that all gifts were presented as a sign of gratitude in the form of silver beet.

The use of beet tops in dietetics

Beet leaves are great for cooking diet vegetable salads, in particular, due to the high content of fiber. Due to this, the use of such dishes saturation occurs quickly enough, and those extra pounds are simply not added. For example, you can make a salad from beet tops, where the main ingredients are cucumbers, green lettuce, radishes, spinach, greens and nuts. In addition, you can diversify her other favorite dishes to your liking.

Harm and contraindications beet tops

Beet leaves have useful properties - this is a fact, but there are some contraindications to its use.

diarrhea - all parts of the plant have a laxative effect;
acute inflammation of the bladder and kidneys - beet leaves can increase urination;
cirrhosis of the liver or hepatitis - acceleration of metabolic processes in the body increases the load on the liver;
gout - there is a possibility of exacerbation of the problem;
hemorrhoids - undesirable because of the same laxative effect;
hypotension - beet leaves reduce blood pressure;
individual intolerance - in spite of the fact that allergy to beet tops is considered to be a rather rare phenomenon, in case of a tendency to any allergic reactions, it is advisable to test this product in advance.

Important! Only 100 grams of beet tops contain about 0.67 mg of oxalic acid, which, interacting with calcium and phosphorus, promotes the formation of poorly derivable crystals. Over time, this can trigger kidney stones. Beet tops can also have a negative effect on the body of people who use anticoagulants, as it contains large amounts of vitamin K, which additionally increases the concentration of this substance in the blood.

Beet tops: preparation of medical raw materials

If after all the information received about the benefits and dangers of beet leaves, you have a desire to prepare tops for the winter, to use not only for culinary, but also for medical purposes, then you need to know that only young leaves with petioles are suitable for such blanks.

You can save stocks for the winter by pickling, freezing, pickling, canning, and drying. It is also important to understand that any heat treatment significantly reduces the amount of nutrients, partially destroying complex organic compounds.

Therefore, for use as a medicine, it is better to apply conservation without heat treatment, regular use of which will compensate for the lack of necessary elements in the winter period.

In addition, the mere thought that feeding on environmentally friendly products from your garden already brings health, adds strength to the owners during the autumn harvesting.

Dry leaves and petioles for future preparation of the medicinal drug can be immediately after pre-grinding in any way. Since there are not so many essential oils in beet tops, drying is mainly carried out at a temperature of up to +60 ° C. The procedure can be performed in special drying cabinets, dehydrators, with intensive ventilation or simply in the shade, since any methods of drying, except for drying under direct sunlight, are quite suitable for these purposes.

If you are going to use beet leaves as a therapeutic drug, it is preferable to dry them beforehand. However, in some cases, suitable and freezing (for example, when creating compresses). This preparation does not take you much time, because all that is needed is to wash the tops well and after drying (together with the cuttings), finely chop them, spreading them out in small one-time portions into plastic bags.

Important! It is necessary to store such preparations only at a low temperature, without defrosting in vain. Once defrosted green leaves of a beet at a new freezing will lose all the useful properties. Beet tops not only give your dishes an unusual taste, but also make them very fragrant, and this despite the fact that its beneficial properties will certainly have a positive effect on your health.

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Many people use beets for cooking various dishes, undeservingly throwing out the tops, from which you can actually make a lot of original and useful things. Beet leaves have a smooth surface, lack of hard fibers and fleshy petioles.

Another significant advantage - young tops appears in the garden, when there are no salads and other vegetables. Depending on the variety of beet leaves can be green or purple, which makes the dish attractive in appearance.

the benefits and harm of beet leaves

The benefits of this product were known in ancient times. Over time, these assumptions were able to confirm scientifically. For a start, it is worth mentioning the low calorie content of the product, since there are 28 kcal per 100 g, which means that meals prepared on its basis can be safely included in your diet.

The benefits of the leaves is the presence of a large amount of fiber, which is able to clear the intestines from decomposition products and various harmful substances.

In addition, it should be said that the composition of this product includes a huge amount of beneficial substances for the body, which are important for the normal operation of systems.

Other useful properties:

include it in your diet is for people who have problems with the work of the cardiovascular system, as well as an excellent prevention;
useful product to reduce the risk of problems with the work of the endocrine system. There is also a need for patients with diabetes;
eating 1 tbsp. a spoonful of such greens can improve the work of metabolism and gastrointestinal tract.
dishes that include foliage are useful for reducing the risk of atherosclerosis. They will also contribute to the process of blood formation;
beet tops, given the presence of various minerals, is useful for bone tissue;
given the presence of choline, such greens are useful for the normal functioning of the liver, since this substance resists the process of fat deposition.

Harm foliage can bring only if there is an individual intolerance to this product, but it is extremely rare. It is not recommended to eat it in large quantities.

Preparation of beet leaves for the winter

In the cold season, the body suffers from a shortage of nutrients, so it is necessary to make blanks in the summer. Such greens can be eaten separately, as well as added to salads, soups and other dishes. Everything is prepared very simply. The number of ingredients selected per 1 liter of marinade.

Prepare these foods: 4 tbsp. spoons of sugar, 1 tbsp. a spoonful of salt, 100 ml of vinegar 9%, laurel, peppercorns and beet tops.

Cooking steps:

harvesting beet tops begins with its preparation, so the greens need to be thoroughly washed, and it is better to soak for a while. After that, finely chop it and spread on sterilized jars;
to make the marinade, you need to add the rest of the ingredients in the water, except for vinegar, and mix everything well. Put on the stove over high heat and bring to a boil. Pour in the vinegar and boil for 2 more minutes. Pour the hot marinade over the jars and leave for 5 minutes. After that, pour the liquid into a saucepan and boil it again. Re-pour the marinade over the banks and roll for the winter. Refrigerate at room temperature and store in a dark and cold place.

Beetroot rolls

For many, such a dish may seem strange, but modern cooking welcomes the experiments. Thanks to this unusual ingredient, the familiar dish looks completely new. The cooking process is very similar to the classic version.

For this recipe, you should take the following products: 20 leaves, 1 tbsp. rice, 325 g of minced meat, 3 carrots, a couple of tomatoes and bulbs, 3 cloves of garlic, vegetable oil, 3 bay leaves, spices and salt.

Cooking steps:

first, rinse the cereal thoroughly, and then boil it until half cooked in water with salt. It is usually enough to hold the rice on the stove after boiling for 15 minutes. Rinse the leaves thoroughly, and then, cut the cuttings. After that, they need to pour boiling water and drain the water, which gives the softness and plasticity of the botve;
to make the filling, mix the prepared rice with minced meat, and add salt and spices. Knead everything well to make the mass homogeneous. Spread the stuffing on the tops and fold the cabbage rolls;
peeled onion cut into half rings, carrot into slices, and tomatoes into arbitrary slices. Take a deep frying pan and heat the butter there. Fry the onions to transparency, and then add the carrot and bring to golden. At the end, put the tomatoes and warm everything up a little. Top tightly stuffed cabbage rolls and pour in water so that its level slightly covers the contents. After boiling simmer on low heat for half an hour. At the end of cooking, put chopped garlic and laurel.

Beetroot cutlets

Want to cook something really unusual, then pay attention to this dish. Cutlets are healthy and very tasty. We are sure that no one can guess what this masterpiece is really made from.

For the recipe for beet leaves, take: 15 leaves, 0.5 tbsp. flour, onion, 3 cloves of garlic, 3 eggs, salt and vegetable oil.

Cooking steps:

cut the peeled onion into a small cube, and chop the greens. Garlic skip through the press. Combine all the prepared ingredients and mix them well. Add also eggs and flour. The result should be a mass that holds the shape;
heat some butter in a pan and spoon the prepared minced meat with a spoon. Cook for 5 minutes. on each side until golden. The cutlets are tasty both hot and cold.

Beetroot soup recipe

From this green you can cook a lot of different first courses, which are easy and very tasty. It is impossible not to note the benefits of such dishes. If you follow your figure, then this soup will often be present in your menu. There are enough prepared ingredients for a 5 liter pot.

To make soup, you need to take such products: 3 medium potatoes, carrots, onion, 2 tomatoes, a small zucchini, beets, 6 small bunches of tops, salt, pepper, 2 bay leaves, herbs, spices and vegetable oil.

Cooking steps:

cut the peeled onions in any way, and then, send it to a saucepan with a thick bottom, in which you need to preheat some oil. After it becomes transparent, add the grated carrot and continue to fry;
wash and peel the beets, then grate half a grate, and cut the other part into thin cubes. Send it to the pot to other vegetables. With tomatoes, remove the peel, for which lower them for a few seconds in boiling water. Cut the flesh into small cubes and add to the pan;
peeled potatoes cut into small cubes and send it to other vegetables. Pour in boiling water so that the water level is 2 fingers higher than the contents. After boiling cook for 5 minutes. Peel the zucchini, and then cut it into cubes or cubes. Send the vegetable to the soup and bring the contents to a boil again;
wash leaves thoroughly and chop finely. Add them to the pan and cook for another 3 minutes. At the end of time, turn off the heat, add salt, pepper, laurel and leave the soup under the lid for 25 minutes. Serve with herbs and sour cream.

All considered recipes will allow you to make sure that this product is very tasty and healthy.

Use such greens in different salads, snacks and other dishes, because it goes well with other products. Experiment with pleasure. Enjoy your meal!

WHAT CAN BE PREPARED FROM A BEET

Useful and tasty - beet tops

In late spring and early summer, the season of young vegetables begins. Market stalls are full of bright and rich colors and young beets are hard to miss, especially if this beet has juicy, bright tops. Unfortunately, many housewives rush to cut and throw away the tops, completely unaware of how useful and healing it is, and that many different tasty dishes can be made from beet tops.

Back in Soviet times, medical scientists proved that the leafy parts of many vegetables even surpass the roots themselves in chemical composition. By the way, beet tops in ancient times were highly valued for its many useful substances.
For example beet tops, in addition to ascorbic and folic acids, vitamins B1, B2, P, PP, there is also iron, calcium, potassium, magnesium and iodine. And vitamin C is several times more than in the beet itself.

It has not yet formed a weighty root beet, it is necessary to take advantage of its valuable leaves, eating them. Of these, you can prepare a lot of tasty and healthy dishes: salads, soups, meatballs, stuffing for pies, cabbage rolls, pancakes and much more. Meal dishes are very useful for people suffering from cardiovascular diseases, diabetes, anemia, and people with thyroid problems.

Vitamin P, which is in beets and its tops, increases the elasticity of blood vessels, prevents sclerosis and internal hemorrhages. Salts of iron, manganese, potassium, calcium, phosphorus, cobalt, activating blood formation and regulating metabolism.
   It contains a lot of vitamin U used in the treatment of patients with gastric ulcer and duodenal ulcer suffering from chronic gastritis. Organic matter beet - betaine - is involved in the formation of choline.
   Choline, in turn, improves liver function and protects it from fatty degeneration, and pectic substances inhibit the activity of putrefactive intestinal bacteria. And it’s not for nothing that this vegetable is considered the best remedy for aging the body.
   Folk councils

If you grind the beetroot and put it on your forehead with a headache, then in 15 minutes the condition will improve. Pounded leaves are useful to apply to sore eyes. Brewing boiling water at the rate of a tablespoon of crushed leaves into a glass of boiling water tops improves intestinal activity and helps to cope with constipation. The broth is taken several times a day for a quarter cup.

The wound healing effect of the tops is useful to those whose skin is prone to cracking: beet leaves are crushed and applied to the skin in bandages or used to wash and compress the decoction of the tops. By the way, this broth also eases the condition in case of diseases of the joints, foot baths are made of it.

Studies have shown that not only the beet root crop, but also its stems, leaves, have an antitumor effect. Therefore, salads and beetroot from the tops must be included in the diet for the treatment and prevention of cancer.
Beet topper in cooking

Vegetables are eaten in different countries in different ways. In Russia, the tops are put in borscht, which is popularly called summer. Below is the recipe for borscht.
500 g young beets with tops, 4 potatoes, 300 g zucchini, 2–3 tomatoes, 1–2 carrots, 1–2 onions, 1 tbsp. spoon 3% vinegar, 1 tsp oil; sour cream and salt to taste.

Rinse beets thoroughly, cut tops, peel, put into boiling water, add diced potatoes and boil beets with potatoes. For 10-15 minutes until ready to put finely chopped beet tops, sautéed onion, carrots, tomatoes, zucchini, salt, add vinegar and sugar. 5 minutes before serving, remove the beets, grate them on a coarse grater, put them back in the borsch. Serve with sour cream.
   In Georgia, they prepare a cold snack called “phali” from tops. Appetizer is generously flavored with spices, and beet tops give the snack not only a pleasant taste, but also a beautiful, appetizing look.
   Beet tops - 1 kg, nuts - 200-300 g, onions - 1 medium, garlic - 2-3 cloves, Imereti saffron, sun chowed - 1 teaspoon, cilantro seeds - 1/2 teaspoons ground, cilantro greens - 1 bunch large, vinegar, salt, spicy red pepper - to taste.
   A little boil beet tops in a little water. Put on a sieve and drain. Then squeeze well hands. Well squeezed beet tops very finely chopped with a knife or scroll in a meat grinder with frequent.
Prepare a nut dressing. Grind nuts as much as possible. Chop onions with very thin half rings. Sprinkle the onion with salt and leave for 10-15 minutes. Then squeeze the bitterness out of it. Grind the garlic in mush. Cut greens very finely or scroll in a meat grinder after tops.
   Add onions, garlic, herbs, sunflower, imeretinsky saffron, dried ground cilantro seeds, vinegar, red hot pepper, salt and nuts. Mix well until smooth. From the mass roll balls, put on a serving dish, cool before serving.
   In Karachay-Cherkessia, beetroot pies are prepared with unleavened dough. Botva gives stuffing juiciness.
   wheat flour -170 g, homemade cheese - 175 g, green onion - 15 g, beet tops - 300 g, butter - 20 g, salt to taste.
   Young leaves of beet to sort, wash, finely chop, squeeze the juice. Add the chopped homemade cheese and mix thoroughly. Knead some fresh unleavened dough. Cut into equal parts, roll out each part to the size of the pan. Grease a pan with oil, put one layer of dough, put mince on it, cover with another layer and secure the edges. Bake in the oven. Take out the finished cake, make a hole on top and put the butter. When it melts, cut the cake and serve it to the table.

Beetroot stew

Ingredients: 0.5 kg of young beet tops, garlic 2 cloves, onion 1-2 pieces, Bulgarian pepper 1 piece, cheese 100 g, salt, pepper, sweet paprika to taste, olive or vegetable oil.

Method of preparation: Pour oil into the pan with high sides. Onions, sweet peppers and garlic, finely chop, put in butter and fry until golden brown. Rinse the tops under a stream of water, shake off excess water, cut. Put to the onion and garlic, mix and simmer, stirring constantly with a wooden spatula. Pour in some cold water, stir, put spices. Cheese grate. Put the hot stew on a plate, sprinkle with cheese and serve. To the stew we recommend toasting black bread with garlic.

Fans of baking can try to bake pies and even pies with beet topper filling, and those who are committed to a healthy diet can make original burgers. To do this, take large beet leaves, rinse them well, finely chop (the smaller, the better), add a raw egg and flour (for 6 leaves - one egg and two or three tablespoons of flour), salt and pepper and mix . From the resulting mass, form small patties and, roll in flour, fry in a heated pan in vegetable oil. Serve hot with sour cream. From beet leaves you can cook not only meals for every day, but also delicious festive snacks, such as with nuts, we dare to assure that it will be a worthy decoration of your table.

Beetroot Pie

Ingredients: flour about 300 g, butter 150 g, 1 egg egg, 2 tbsp. l water, a pinch of salt. For the filling, we need: young tops of 1 kg, butter 30-50 g, minced chicken 400 g, garlic 1-2 cloves, 1 bunch of parsley, spices to taste.

Method of preparation: To begin, prepare the shortbread dough. To do this, pour the flour into a bowl slide, make a recess. Pour egg, water and salt into the well. Knead the dough, cover with a towel, put in the refrigerator. Rinse the topside under running water, shake off excess water, chop and boil for 10 minutes. Melt butter in a pan, fry the minced chicken with garlic and chopped parsley. drain excess water from tops, add to mince, simmer another 5 minutes. Roll out the dough in two cakes. First put in a mold, greased, pierced with a fork. Put the stuffing on, cover with the second cake, pinch the edges. Put in the oven and bake at 180-200 degrees for about an hour.

How to make beetroot salad?

Beet tops have long been used to prepare delicious green salads.

Before preparing the salad, beet leaves should be well washed, finely chopped and rinsed with boiling water (then the leaves will be softer and softer, the specific taste will disappear). Beet leaves are well combined with cucumbers, radishes, cabbage, spinach, lettuce, dill, parsley, cilantro, eggs and nuts.

Salad with beet tops is better than vegetable or olive oil, which can be mixed with lemon, apple or pomegranate juice. If desired, you can fill the salad with sour cream or mayonnaise.

Salad of beet and walnut leaves.

200 g beet tops
   garlic clove,
   3 tablespoons of vegetable oil,
   parsley, cilantro, dill,
1/4 cup walnut kernels,
   lemon juice,
   salt to taste

Rinse the beet leaves and finely chop, boil in salted water (approx. 10 min.), Drain in a colander. Rub with a wooden spoon and pour a mixture of vegetable oil and garlic, crushed and ground with salt.
Sprinkle the salad with parsley, cilantro, dill, crushed walnut kernels on top of the salad. Sprinkle with lemon juice.

Egg and Beet Salad Salad

200 g fresh beet tops,
   50g green salad
   dill, parsley,
   50 g of sunflower oil,
   1 egg,
   salt,
   lemon juice

Beet leaves, green salad, dill and parsley finely chopped, season with vegetable oil.
Add chopped boiled egg, salt and sprinkle with lemon juice.

Beetroot pkhali

Beet tops - 1 bunch; garlic - 1 clove; cilantro - 1 bundle; walnuts (chopped) - 1 cup; hot red pepper, salt - to taste; vinegar - 2 tbsp. l
   A plant from one bunch of beet.
   Boil in salted water.
   5 cloves of garlic, a bunch of cilantro, 1 cup of walnuts - all twist in a meat grinder. Add salt to taste, hot red pepper and 2st. spoons of vinegar. I used balsamic (tastier). Make cutlets. It turned out 8 meatballs. I really liked it....

Beet tops - shoots of beet, they are green with burgundy streaks (see photo). Botva has long been used in cooking and medicine of Slavic peoples. Beet itself has a sweetish taste, most often it is boiled before consumption. This product was also known to cooks and healers of Babylon and the Mediterranean countries. References to beets and its beneficial properties were found in sources that were dated to the 4th century BC. e .. It is interesting that initially for the gastronomic purposes they used the tops, and the root crop itself was used exclusively for medical purposes.

Homeland beet is considered the Mediterranean. To date, the beets are distributed almost throughout the globe. Beets are demanding for regular watering and fertility of the soil, it is grown to produce tops and the root.

Beneficial features

The beneficial properties of beet tops were known even to our ancestors, they added this product to their diet in order to maintain health for many years. Young beet leaves are rich in ascorbic acid, which strengthens brittle capillaries, fights depression. Folic acid, which is quite a lot in beet tops, is necessary for the brain and nervous system. Folic acid takes an important place in the diet of a pregnant woman, as it helps to avoid problems with intrauterine development of the fetus. Women who consumed a lot of vegetables with dark green leaves during pregnancy received sufficient amounts of fiolic acid from food.

Beet tops contain carotenoids, making it useful for sight. Carotenoids have antioxidant properties, protect the cells of the body, are the prevention of cancer. By consuming large amounts of carotenoid-rich food, the risk of lung cancer is reduced. Also, carotenoids reduce the likelihood of developing coronary heart disease.

Beet tops contain a substance that beneficial effect on the liver, prevents its fatty rebirth. Pectic substances inhibit the activity of harmful intestinal bacteria, which affects the metabolism and general condition. Regular consumption of beet tops has a beneficial effect on the state of the vessels and prevents the development of atherosclerosis.

In cosmetology there is recipe for getting rid of freckles with the help of beet tops. For this purpose, beauties made gruel from tops, which was then applied to the face treated with soda solution. This procedure is also effective with pigment spots.

Use in cooking

In cooking, beet tops are used to prepare traditional Russian dishes. Beet tops - a good basis for borscht and soups, in addition, it is very useful. This product is part of the national desserts and real Russian kvass. Store young beet leaves can be dried or frozen. In the old days, the tops were dried or salted: this is how it preserved its taste properties throughout the winter.

Beet tops completely change the taste of okroshka or cold beetroot. Young leaves of beet can be used for salads. Before adding, you must first scald it with boiling water: so they will become softer and more tender. Beet tops sound good in dishes where there is stuffed with beet tops. The so-called Ossetian is also very tasty.

The benefits of beet tops and treatment

The use of beet tops allows you to use it in various diseases. It is shown to include in your diet beet leaves to people who are obese. Caloric value of the product is 28 kilocalories per 100 grams. Beet tops contain plant fiber, which helps normalize metabolic processes, promotes weight loss. The plant has a mild laxative property that allows it to be used for constipation. In this case, the decoction will help: a tablespoon of the leaves of the tops is poured with boiling water and left to cool, after the broth has cooled, it should be drunk during the day in about 4 doses.

The beet tops are shown to be used in diseases of the cardiovascular system, diabetes, anemia.

In the old days, beet tops were used as a natural remedy. headache. For this purpose, boiled porridge from the tops, which was applied to the forehead. Gruel from tops has also been used for conjunctivitis. The leaf was applied to the eyes several times a day. Outwardly, you can use the juice from beet tops, gruel from the leaves and decoction.

The bot works great with cracks on the feetFor this, foot baths are prepared. Compresses of gruel tops heal wounds.

Harm of beet tops and contraindications

Harm to the body beet tops can cause diseases with the formation of stones, inflammation of the kidneys, inflammatory processes in the intestine. It is also contraindicated to use beet tops for stomach ulcers, gastritis, heartburn, gout, in the presence of inflammatory processes in the liver.