While beets themselves are a flavorful addition to salads and entrees, beet tops, the leafy green foliage that stems from it, are just as versatile. Loaded with vitamins A and C, beet tops also boast significant dietary fiber, calcium and iron. Beet tops are prepared like most greens: boiled or sauteed. If you find that your beet crop did better than expected, freeze the greens until you plan on using them.
Step 1
Cut away tough stems with a knife and rip away damaged leaves and discard them.
Step 2
Wash the beet tops in cool water, paying close attention to each leaf to avoid leaving dirt and debris trapped within the folds.
Step 3
Break the leaves into small pieces if desired or leave them whole.
Step 4
Bring a large pot of water to a boil on the stove and drop the beet tops into it.
Step 5
Boil the beet tops for two minutes.
Step 6
Drain the pot into a colander.
Step 7
Submerge the leaves into a bowl of ice water, making sure they are completely covered by the cold water.
Step 8
Allow the beet tops to soak in the ice water for an additional two minutes.
Step 9
Remove the beet tops from the water and pat them dry with paper towels.
Step 10
Pack the beet tops into freezer bags, leaving one to two inches of space at the top.
Step 11
Place the freezer bags into the freezer in a basket or on a shelf where they will not get damaged.
Tips and Warnings
- Use or discard the beet tops within a year.
Things You'll Need
- Knife
- Pot
- Colander
- Bowl
- Ice cubes
- Paper towels
- Freezer bags
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