Sapola emphasizes eating the whole plant whenever possible–stems, roots, leaves, all of it! In fact, the oft-forgotten parts of a veggie actually turn out to be the healthiest. Take beets, for example: “If you look at beetroot versus beet greens, the greens–which we most often cut off and throw away–actually have more minerals than the roots themselves,” Sapola says. Specifically, beet greens are rich in vitamin A, vitamin C, and polyphenols. So don’t toss them!
The texture when cooked is similar to spinach, so they work great on their own as a side dish, or you can toss the greens into whatever saut? you’ve got on the stove. They boast a mild, sweet, and earthy flavor similar to chard. “Look at ways you can utilize the whole plant and get more bang for your buck,” Sapola adds. “Instead of just throwing away part of that plant, how can you make them delicious and benefit from those minerals?”