Beets with leaves

Beets with leaves are a highly valued ingredient in both traditional and contemporary cuisine due to their versatility and nutritional value. The beet, also known as beetroot in many English-speaking regions, is an intensely red root used in both savory and sweet preparations. The beet leaves are equally edible and nutritious, with a mild and slightly earthy flavor, similar to that of spinach or chard.

Origin: The beet is native to the Mediterranean region and was cultivated since ancient times by civilizations such as the Romans. Today, its cultivation is widespread throughout the world, including Latin America, where both the root and the leaves are consumed.

Properties: Beets and their leaves are an excellent source of vitamins (A, C, and B complex), minerals (such as iron, magnesium, and potassium), and antioxidants. The leaves have a high content of fiber and chlorophyll, which aid in digestion and body detoxification. Furthermore, beets are known for their anti-inflammatory properties and for helping to improve blood circulation.

Synonyms in Latin America: Depending on the country, beets may be called remolacha, acelga roja, or simply betarraga. The leaves are often included under the general terms verdolagas or acelgas, although this varies by region.

In cooking, the roots are used boiled, roasted, or in juices, while the leaves can be sautéed, boiled, or added to soups and stews, adding flavor and nutrients to a wide variety of dishes.