Sapola emphasizes consuming the entire plant every time attainable—stems, roots, leaves, all of it! Actually, the oft-forgotten components of a veggie truly become the healthiest. Take beets, for instance: “For those who have a look at beetroot versus beet greens, the greens—which we most frequently reduce off and throw away—even have extra minerals than the roots themselves,” Sapola says. Particularly, beet greens are wealthy in vitamin A, vitamin C, and polyphenols. So do not toss them!
The feel when cooked is much like spinach, so that they work nice on their very own as a aspect dish, or you may toss the greens into no matter sauté you’ve got bought on the range. They boast a gentle, candy, and earthy taste much like chard. “Take a look at methods you may make the most of the entire plant and get extra bang to your buck,” Sapola provides. “As a substitute of simply throwing away a part of that plant, how will you make them scrumptious and profit from these minerals?”