On 6/30/2011 5:24 PM, Melba's Jammin' wrote:
> Tomorrow may be Pickled Boiled Dirt Chunk-making day at Dom
> Schallerovych. I paid $6 for 3 bunches (maybe 6-7 per bunch) of beets.
> If I get two pints of PBDC out of them, I'll feel lucky. Steep prices ‹
> last year those would have been dollar bunches.
>
> AFAIC the only edible part of it are the tops. I cooked them down and
> am curious to know if there's anything one might do with them besides
> cooking them and eating them like spinach. Whaddaya think?
>
> While I was thinking about this post, I wondered about the feasibility
> of cream of spinach (or beet greens, as the case may be) soup.
>
> My sister says she freezes the cooked greens. Anyone here ever do that?
> I didn't think so.
It has been my experience that you can do whatever you want with beet or
turnip greens. I tear them up when fresh into a salad, steam them
lightly for a side dish, add to stews and soups. Never tried making
cream of beet soup though. I also freeze the greens, blanch for three
minutes, drain well, freeze in meal size lumps in vacuum bags.

If you eat Swiss chard you are eating beet greens and the actual beet
greens can be cooked or used anyway you use Swiss chard. Of course the
best part of the beets is the roots. <G>