Bright, earthy, and packed with nutrients, beets are a favorite in many Nebraska gardens. While the colorful roots get most of the attention, the leafy greens are also edible and can be cooked much like spinach.
Beets are an excellent source of folate, which helps support healthy cell growth, and they also provide fiber, potassium, vitamin C, and antioxidants. Their deep red color comes from natural compounds called betalains, which have been studied for their anti-inflammatory properties. Beet greens are rich in vitamins A and K, making them one of the most nutritious parts of the plant.
In the kitchen, beets can be roasted, boiled, pickled, shredded into salads, or blended into soups. Pickled beets remain especially popular throughout the Midwest, where family recipes are often passed down from generation to generation.
