I went to the market this morning and couldn't resist buying a bunch of fresh red beets. I boiled the three ruby red orbs and cooked the beet tops separately. The red beets will be used as a side dish or added to my salad. Cooking the beet tops were new for me, so I cleaned the leaves thoroughly, tore the leaves into bite size pieces, added them to salted boiled water and cooked until tender. I drained the green leaves and added chili vinegar sauce for an added kick. Yum.
Beet root is a source of folate, manganese and potassium. The beet tops provides vitamin A and iron.
