Preserve health with beet leaves: Benefits, tips and recipe for winter

Young beet leaves and roots, known as beet leaves, are delicious and packed with vitamins and minerals. Take advantage of the last moments before winter to prepare a stock of beet leaves, which can become the base for numerous tasty dishes. Beet leaves for the winter are a great way to enjoy their flavour all year round and can also be used to prepare both soup and pierogi filling.

Beet leaves are rich in vitamins A, C, and K and minerals such as iron, magnesium, and potassium. Regular consumption of beet leaves supports our immune system, improves skin condition, and strengthens bones. Preparing a stock of beet leaves for the winter allows you to enjoy its beneficial properties even in the colder months. Additionally, many delicious dishes can be made from beet leaves, diversifying our winter menu.

Preparing beet leaves for the winter is simple and does not require special skills. One way to store beet leaves is by freezing them. To do this, wash, dry, and chop the beet leaves. Lay it flat in a freezer bag, label it, and seal it tightly. Another method is to freeze it on a tray and then transfer the pieces to a freezer container to avoid clumping into large, frozen vegetable chunks. A more popular method is canning, and sealing beet leaves in jars. Here are some steps to help you store it properly.

Ingredients:

• 2 pounds of beet leaves — leaves and young beets,
• 1 quart of water,
• 0.5 ounce of salt,
• 1 ounce of sugar,
• 1 ounce of vinegar,
• 1 onion,
• 2 cloves of garlic,
• 1 carrot,
• 1 bay leaf,
• 3-4 allspice berries.

Preparation method:

1. Preparing the beet leaves: Thoroughly wash the beet leaves, separating them from the roots. Peel the roots and chop them into small cubes, then chop the leaves.
2. Blanching: In a large pot, bring water to a boil. Add the beet leaves (roots and leaves) and blanch for 3-4 minutes. Then, transfer the beet leaves to a bowl with cold water to stop cooking. Drain well.
3. Preparing the brine: In a pot, bring 1 quart of water to a boil, adding salt, sugar, vinegar, sliced onion, sliced carrot, bay leaf, and allspice berries. Cook for about 10 minutes to combine the flavours. Then, remove the bay leaf and allspice berries.
4. Packing: Transfer the drained beet leaves into sterilized jars. Pour the hot brine over, ensuring all ingredients are well-covered. Seal the jars and pasteurize for about 15 minutes in a large pot with boiling water.
5. Storing: Store the jars in a cool, dark place. Beet leaves in jars can be stored throughout the winter.

Thanks to their versatility, beet leaves can be used in many ways in the kitchen. Here are some suggestions:

• beet leaves soup: The classic soup is one of the most popular dishes. It can be prepared with vegetable or meat broth, adding potatoes, carrot, dill, and sour cream;
• dumpling filling: Beet leaves can be combined with cottage cheese, seasoned with salt and pepper, and then used as a filling for pierogi. It's a healthy and tasty alternative to traditional meat dumplings;
• salads: Beet leaves can be added to various salads, especially those based on grains or rice. Its slightly tangy taste pairs well with other vegetables and dressings;
• tarts and quiche: Beet leaves are excellent ingredients for tarts and quiche. It can be combined with feta cheese, eggs, and other vegetables to create tasty and healthy warm dishes;
• smoothies and shakes: Beet leaves can be added to green smoothies and shakes, enriching them with extra vitamins and minerals. Beet leaves pair well with fruits such as apples, bananas, and citrus;
• stewed beet leaves: Beet leaves can also be stewed with onions, garlic, and tomatoes as a side dish. This preparation method makes the beet leaves more tender and aromatic.