Mmmmm. Love beets and any root veggie I can think of. The past few months I've had gallbladder trouble and found out that beets are one of the best things for that. Needless to say, I have many packages of beet seeds waiting for spring,
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I love beets, too. Hubby won't eat them, so I have private feasts. I like to quickly saute the greens, rinse with cool water and eat with a dash of Italian dressing. They are a cousin to Swiss Chard, so you can use the greens the same way.
One more reason to be grateful I'm not diabetic - I LOVE me some beets, and pretty much every sugary or starchy root vegetable known to man. Yum yum yum. Gabby, you and I grow the same varieties (I also grow albino - it's sweet and stain-free but not as hardy) and I share your love of borscht - I don't know why people use it as a synonym for disgusting foods, but I suspect it's because they've never made it.
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My grandmother canned the best tasting beets I've ever eaten and I'm lucky to have her recipe. The only way I would do the greens is how my mother fixed endive; with bacon, onions, brown sugar and vinegar until they are wilted. Oh, and some chopped up boiled egg. Very tasty!
I had beet greens for the first time 2 years ago by accident. My beets just didn't want to grow - they were all shriveled little things for some reason (I still don't know why) and I didn't want the space I used to be a total waste, so I cut the beet greens and sauteed them with EVOO and garlic. They were so good that I started planting the variety of beets that are just for the greens. Try them!
I've never had beet greens. One time I canned some turnip greens. OMG, what a time consuming process for little to nothing in the cans. Eating fresh wouldn't be bad, though.
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Thanks! I love beets also and grow 4 kinds - Detroit red, Chiogga (the ones that look like bull's eyes), golden and bulls blood (mostly just for the greens). I like them just with a little butter, pickled, Harvard style, cold in salads and my favorite brorscht (an old Polish recipe).
Most diets don't allow them because of their high sugar content, but I think they are given a bad rap. Glad to see I'm not the only one who feels that way.
(what are these anyway? close enough - they're purple!)
Edited by: GABBY308 at: 2/13/2013 (10:40)
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Growing up, we ate only the root veg -- and while we boiled them some, we mostly cold-packed pickled beets (talking 100-some quarts). We used those old canners, not pressure canners! It takes about an hour to get the water up and then you have to keep boiling to seal the jars. Anyway!
As an adult, I began seeing what a terrible waste it was to trim off the greens (we have them to cattle, hogs, mules and whatever roughage-eaters we had - not wasted but we could've been eating them!).
I love them best young (raw or in a smoothie) but if they're mature, I'm cut them small and cook. I love all of the beet! Here's my personal blog (non-commercial) from last year, talking about how I eat beets. tinyurl.com/apustlc
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