Beet Greens & Celery Stew


When you buy your beets with the leaves, ususally we tend to not use them. They don't necessarily look good fresh, but when using them in a stew, it's a whole new story.

you need to wash them thoroughly. I like to soak them in a large mixing bowl with plenty of water, for a few minutes, it lets all the dirt drop into the bottom, then rinse.  you don't need to dry them because you'll use them in a stew. 

The health benefits are amazing: beet greens are an excellent source of iron. They contain vitamins such as  K, A, C, E, copper, manganese and more. They are packed with antioxidants and minerals.

 Beet Greens contain more minerals and vitamins than the beetroot, also very low in calories.

I love this stew because it's so earthy, and comforting and the flavors combine beautifully. 

Feel free to add more spice if you wish. You can't go wrong. 




1 Tablaspoon olive oil

1 onion, chopped 

3 cloves of garlic, minced

1 tablespoon fresh turmeric root, grated

10 celery stalks, chopped

1 bunch of red beet leaves, chopped

1 bunch of yellow beet leaves, chopped  

1/4 teaspoon nutmeg





in a cast iron pot, add olive oil, onion, salt and pepper, Saute for a few minutes on medium heat, until translucent. Add garlic and turmeric, Saute for a couple more minutes, then add celery, red beet leaves and white beet leaves, lower to simmer. Cook for about 40 minutes with the lid on. Stir from time to time.  serve as a bed to your favorite protein, or on top of quinoa.