How to Cook Beets

8. Keep Your Beet Greens

Don’t toss the leafy green tops of the beetroot. They provide large amounts of folate and minerals, like calcium and iron. A cup of beet green tops also offers beta carotene, an antioxidant that aids in eye health and cognitive function. They also help the body fight off free radicals which medical researchers have linked to cancer. You can serve beet greens as a side dish or mix them with pasta. Prepare them as you would any other green. Chop washed stems into 1/2-inch pieces and tear the leaves into large bite-sized pieces. Saute the stems in olive oil, then add the leaves and cook until they become wilted. Season with salt and pepper, red pepper flakes, and a splash of white wine.