On Wed, 7 Oct 2009 08:52:07 -0700 (PDT), aem >
wrote:

>On Oct 7, 7:54 am, brooklyn1 > wrote:
>
>> It would be a shame to use fresh dug beets for pickling...[snip]
>
>And don't forget that the greens are delicious and quick cooking. If
>you don't want to eat both the greens and the beetroots the same day
>(though there's no reason not to), have the greens the day you pick
>them. -aem

Beet tops are just about the best greens there is... but most markets
either tear off the tops and dump them or they let them get too
wilted. I kinda hope the tops from all those canned beets don't get
wasted, but I've never seen canned/frozen beet greens... hopefully
they at least go into animal feed.

So that's why I buy chard... chard is beets without the bulbous beet
roots... beets is chard without many succulent leaves... it's he same
plant, just different varietals. Chard is probably my favorite
vegetable, is most healthful, and is extremely versatile.

http://www.epicurious.com/tools/sear...?search2=chard