When cooking beetroot, we tend to eliminate the top green portion of the vegetable. It is a common practice as we only make use of the red part to cook meals.
And this is perhaps why people are not aware of the health benefits that these dark leafy greens bring. The green part of beetroot is rich in iron, calcium and vitamin A. It also aids in blood clotting due to the rich abundance of Vitamin K in them. if you are looking for a way in which you can cook them, try treating them like spinach next time and think about a new recipe.