Beet leaf

Beet greens

Beet greens are the edible, green part of the beet plant (Beta vulgaris), which grows on top of the root. These leaves are similar in texture and flavor to chard, with a mild earthy and sweet touch that makes them ideal for a wide variety of culinary preparations.

Origin: The beet is a plant native to the Mediterranean region and Western Europe. Although its root is the most commonly used part, the leaves have been traditionally consumed in many cultures for their nutritional value and versatility in the kitchen.

Properties: Beet greens are rich in vitamins A, C, and K, as well as minerals such as iron, calcium, and potassium. Additionally, they are a good source of dietary fiber and antioxidants, which contribute to digestive health and protection against oxidative stress. Their low caloric content makes them a healthy ingredient to incorporate into salads, sautés, soups, and stews.

Synonyms in Latin American Spanish: Depending on the country, beet greens may be known simply as hoja de betarraga (Chile, Argentina), hoja de betabel (Mexico), hoja de betarraga (Peru), or hoja de remolacha in other countries.

In cooking, beet greens can be used fresh in salads, steamed, or sautéed as a vegetable, adding flavor, color, and high nutritional value to dishes.