This beet top tea is one of the most popular recipes one the website and in our cooking classes. The leaves are usually removed because they perish quickly, which is good practice if the root needs to be stored for a long period of time: it helps prolong its life. However, if you do find beetroot with its greens attached, that’s a clear sign of freshness, because it means they were likely picked in the last few days, and are therefore tastier and more nutritious. Source
Beets have strong detoxifying properties, as they are high in chlorine, which assists in the cleansing of the liver, kidneys and bloodstream. They are also rich in potassium, which balances the metabolism. The rich, red colour of this tea helps to tonify the blood and cleanse the liver. The perfect autumn and spring pick-me-up!
Gowings Famous Beet Top Tea
- Total Time: 30 minutes
- Yield: 750 ml 1x
- Diet: Vegan
Jane Grigson, the famous authority of all things green and vegie, once referred to beets as a “bossy” vegetable, due to their powerful colour, which may permeate all corners of the kitchen. Yet it’s not just the colour that holds power, their healing properties are mighty and when combined with culinary flair, may provide superb warming menu ideas.
1 bunch beetroot leaves, rinsed
2 stalks lemon grass, tied in a knot to release flavour
1 tablespoon freshly grated ginger
Juice of 1 lemon or lime
- Remove the leaves from the beets and rinse.
- Place the leaves in a large pot and cover with water.
- Add lemongrass and ginger and simmer gently for 20 minutes.
- Allow to cool slightly, strain and enjoy with a squeeze of lemon or lime.
- Prep Time: 10
- Cook Time: 20
- Category: Beetroot
- Cuisine: Tonics
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