The best recipes for canned beet tops for the winter

For many, pickling and preserving beet greens is a useless and foolish endeavor. But only those who haven't tried the product think so, as beet greens are not only a tasty winter preserve but also very healthy. Furthermore, the preserving process takes little time and doesn't require any special culinary skills.

Composition and benefits of beet tops

Beet tops contain many useful and essential components for the body:

• folic and pantothenic amino acids;
• vitamins C, A, E, P, U;
• chemical elements: iodine, zinc, magnesium, phosphorus, calcium;
• beta-carotene;
• thiamine;
• riboflavin.

Beet tops, thanks to their rich nutritional composition, are beneficial in the following areas:

1. Thanks to its impressive vitamin content, the product helps combat duodenal and stomach ulcers, chronic gastritis, improves vascular elasticity, and treats multiple sclerosis and hemorrhages.
2. Beet tops should definitely be included in the diet of those with diabetes, heart disease, and thyroid dysfunction.
3. With regular use, bowel function significantly improves and stool becomes more regular.
4. Beet leaves also have anti-tumor properties.
5. Due to the high antioxidant content in the product, cholesterol is removed from the body and weight is significantly reduced.

Please note! Beet greens, thanks to their chemical composition, play an invaluable role in the human body. Among all vegetables, beet leaves hold the highest vitamin A content.

Prepare the main ingredients

Beet leaves play an invaluable role in folk medicine. And the benefits are particularly pronounced when freshly picked from the garden.

Consuming these greens from May to September can significantly boost the immune system.

But fresh produce isn't the only thing that brings benefits. Preserving the tops for the winter using various methods allows you to pamper your body with vitamins year-round.

The simplest method is to freeze beet tops, which require the following preparation:

1. It is necessary to use only fresh leaves, which should not be stored in the refrigerator beforehand, since a significant portion of the beneficial components are lost during this time.
2. It's also important to remember to cut the tops off at the soil level, along with the petioles, as this encourages new leaf growth. Incidentally, it's best to collect the leaves for harvesting early in the morning, on a cloudy day.
3. After harvesting, the plant must be carefully processed: rinse thoroughly in cold water and gently wipe each leaf with your hands. Trim the lower part of the petiole (about 3 centimeters).
4. And then, for ease of storage, chop the prepared tops with a knife.

Beet greens can also be mixed with salt. First, wash them thoroughly, let them dry thoroughly, sprinkle generously with salt, and pack them into glass jars as tightly as possible. They will keep for at least six months in the refrigerator.

Please note! Fermentation and pickling can be used to preserve plants for winter. While this method doesn't always preserve the beneficial components, it makes a delicious addition to many dishes.

Recipes for preparing food for the winter

Beet greens can be prepared in a variety of ways. They are used as a dressing for borscht and as an ingredient in salads. Let's look at several options for preparing these for winter.

Borscht dressing

To prepare the dressing, you will need the following ingredients:

• red beetroot – 200 grams;
• beet tops – 200 grams;
• onions – 100 grams;
• carrots – 100 grams;
• tomato paste – 3 tablespoons;
• refined sunflower oil – 30 milliliters;
• acetic acid – 20 milliliters;
• 200 milliliters of purified water;
• The amount of salt, sugar and allspice should be determined by taste.

Detailed steps for preparing the dressing:

1. Peel the red beetroot and its greens and cut them into thin, equal-sized strips. Dice the carrots and onions and sauté until soft. At this point, add the prepared beetroot and its greens to the vegetables.
2. Add the prepared purified water to the vegetables and simmer, covered, for 10 minutes. After the specified time, add the tomato paste, the required amount of sugar, salt, and vinegar. Mix well.
3. Cover the pan and simmer over low heat for 20 minutes. Transfer to a pre-sterilized jar and store in a cool place.

Please note! The borscht dressing prepared according to this recipe is delicious. It can be used for both classic and cold borscht.

Canned red beet tops

Canned red beet greens can be used for a variety of purposes: eaten on their own, as a topping for soups and borscht, various salads, or meat dishes. Preserving them is extremely simple. To prepare a liter of preserves, you'll need:

• granulated sugar – 4 tablespoons;
• 1 tablespoon of table salt;
• nine percent vinegar – 100 milliliters;
• a few bay leaves;
• allspice peas – a few pieces;
• 1 liter of purified water;
• red beet tops.

The steps to prepare canned red beet greens are:

1. First, freshly picked beet greens need to be prepared: wash thoroughly or soak for a while, then dry slightly and cut into small pieces. Place them in sterilized jars.
2. Now you can prepare the marinade: pour the water into a saucepan, immediately add the salt, granulated sugar, bay leaf, and allspice berries, and place it on the stove. Bring the mixture to a boil and pour in the prepared vinegar. Continue boiling for another 2 minutes.
3. Then pour the prepared marinade into the jars containing the beet greens and leave them undisturbed for five minutes. Then, pour the marinade back into the saucepan, return it to the stove, and bring to a boil. Boil the mixture for 5 minutes.
4. Pour the hot marinade back into the jars and seal them tightly with lids. Allow the jars to cool completely at room temperature, then store in a cool, dark place.

Pickled leaves, petioles

You can preserve not only beet leaves but also beet stalks for the winter. Beet leaves and finely chopped stalks are perfect for soup or borscht, while coarsely pickled beet stalks can also be added to salads. For pickling, you'll need the following ingredients (for one 0.5-liter jar):

• 250 grams of petioles or 200 grams of beet leaves;
• table salt – 1 teaspoon;
• granulated sugar – 1 teaspoon;
• 2 garlic cloves;
• spices (black peppercorns, allspice, horseradish, dill) – determine the quantity depending on personal preferences;
• six percent vinegar - no more than 1 tablespoon.

Marinating process:

1. Wash the petioles or beet leaves, sort through and remove any damaged parts, cut (size depending on the intended purpose of the preparation) and place in jars that have been previously sterilized.
2. Peel the garlic, chop it into small pieces, and add it to the jars with the beet greens. The same goes for the horseradish and dill.
3. Pour boiling water over the jars and let steep for 2 minutes. Then drain the liquid from the jars into a saucepan, then pour boiling water over them again and cover with lids.
4. Add granulated sugar, salt, and allspice and black peppercorns to the pan with the drained liquid. Bring the mixture to a boil, then add the vinegar. Mix well.
5. Drain the liquid from the jars and pour the prepared hot marinade into them. Cover with lids and, if you need to store the preserves for a long time, sterilize the jars and contents for 20 minutes.
6. Seal the containers with beet tops tightly with lids, turn the lid down, wrap in a warm cloth and do not touch until completely cooled.

Pickled

Preparing the product in this way requires the preparation of the following ingredients:

• 1000 grams of beet tops;
• 30 grams of garlic;
• 2 dill umbrellas;
• 3 blackcurrant leaves;
• 2 teaspoons of table salt.

How to prepare:

1. Rinse freshly picked beet tops thoroughly with water, dry slightly and divide into large pieces.
2. Prepare a container and place the prepared tops in layers.
3. Place garlic, blackcurrant leaves, and dill sprigs on each layer. Sprinkle the layers with table salt.
4. Place the weight on the container and let it sit at room temperature for 3 days. Then, store it in a cool place.

In Armenian

The recipe for beet tops in Armenian is called "borani".

The following ingredients are required for preparation:

• 1 large bunch of beet tops;
• 1 onion;
• 1 clove of garlic;
• butter and sour cream;
• a small bunch of fresh herbs;
• table salt.

Stages of preparation of Armenian dish:

1. Peel the onion, chop finely and fry in a frying pan with butter.
2. Wash the tops, chop them and add them to the onions to simmer, making sure to keep the lid on.
3. During the process, you need to season the mixture with pepper and salt, remembering to stir constantly.
4. For this dish, prepare a sour cream-based dressing with chopped garlic and herbs. Serve with this sauce.

Pickling

To pickle the product you will need:

• young beet tops – ½ kilogram;
• table salt – 1 tablespoon;
• half a head of garlic;
• 1 dill umbrella;
• 2 blackcurrant leaves.

How to pickle beet tops:

1. Wash the leaves and stalks and cut them into large pieces with a knife.
2. Prepare a pickling container and then place a layer of chopped beet tops in it.
3. Place blackcurrant leaves, a little dill, chopped garlic and sprinkle with salt.
4. Make another layer in the same way, covering it with a clean cloth or several layers of cheesecloth. Cover everything with a flat container, and place a weight on top.
5. The tops need to be salted for several days. Afterward, the prepared tops should be kept in a cool place.

Please note! Before consuming salted beet greens, rinse them in cold water and then chop them. They can be used as an ingredient in soups or salads.

Freezing

Freezing beet greens allows you to preserve the maximum amount of beneficial components contained in these greens. These greens are an indispensable ingredient in borscht, adding a special flavor and richness.

To freeze it properly, you will need to do the following:

1. Wash the greens thoroughly, sort through them, removing any damaged parts.
2. Lay out on a towel and allow time to dry.
3. Cut into thin strips. By the way, don't trim off the tough stems, as they'll also be used in making the borscht.
4. Place into bags and place in the freezer.

Appetizer from tops

To prepare you will need:

• 600 grams of beet tops;
• a small bunch of fresh parsley and dill;
• 4 large cloves of garlic;
• 2 onions;
• 100 grams of granulated sugar;
• 25 grams of table salt;
• 1 liter of purified water;
• a few dried cloves;
• 8 black peppercorns;
• 100 milliliters of apple cider vinegar.

Details on preparing the snack:

1. Wash the tops thoroughly and separate the leaves and stems. Cut both parts into 5-centimeter strips.
2. Wash and chop the herbs and garlic thoroughly.
3. Divide the onion into thin half rings.
4. Mix all prepared ingredients and place into pre-sterilized jars.
5. Pour the prepared water into a saucepan, add vinegar, black peppercorns, cloves, granulated sugar, and salt. Bring to a boil on the stovetop, and pour the marinade over the salad in the jars. Let it sit for 5 minutes, then pour the marinade back into the saucepan. Boil for 4 minutes.
6. Pour the marinade into jars and immediately seal them with lids.

How to properly store blanks

Storing beet greens doesn't require any special conditions—the same applies to any other preserves. Generally, a tightly sealed jar should be stored in a cool, dark place. Of course, it's a good idea to treat it with mold-preventing agents beforehand.

In some cases, a refrigerator is more suitable for storing prepared foods, as it allows you to easily select the required temperature for the products.