Beet tops: the use of beet tops

Beet tops are widely used in cooking. It is used to prepare kvass, pie filling, borscht, cold beetroot, okroshka and, of course, botvinya; it is added as one of the ingredients in meat or vegetable stews, as well as in cutlets. 

Beet tops: the use of beet tops


Before use, the young raw beet tops are thoroughly washed, finely chopped and poured with boiling water. After that, the tops become soft and lose their specific taste. 

The crushed beet tops are mixed with radishes, cucumbers, spinach, nuts, herbs and lettuce, and then seasoned with sour cream, mayonnaise, vegetable oil, lemon (pomegranate, apple) juice or balsamic vinegar. 

In addition to fresh use, beet tops can be fermented, salted, dried or preserved (pickled) with other vegetables. The main thing is that during the cooking process, healing and nutrients are removed from it!