Sapola emphasizes eating the whole plant whenever possible: stems, roots, leaves, everything! In fact, the parts of a vegetable that are often forgotten turn out to be the healthiest. Take beets, for example: “If you look at beets versus beet greens, the leaves, which we most often cut and throw away, actually have more minerals than the roots themselves,” says Sapola. Specifically, beet greens They are rich in vitamin A, vitamin C and polyphenols. So don’t throw them away!
The texture when cooked is similar to spinach, so they work great on their own as a side dish, or you can add the greens to any stir fry you have on the stovetop. They have a mild, sweet and earthy flavor similar to Swiss chard. “Look at ways you can use the whole plant and get more for your money,” adds Sapola. “Instead of just throwing away part of that plant, how can you make it delicious and benefit from those minerals?”
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