On Thu, 30 Jun 2011 23:06:59 -0500, Melba's Jammin'
> wrote:

>In article .com>,
> "Pete C." > wrote:
>
>> Melba's Jammin' wrote:
>
>> > 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.
>>
>> Perhaps try making Harvard Beets? Not sure if you've had them, you might
>> like them better than regular pickled.
>
>I'm interested in variations for the edible part, the tops.

We're interested in the same things... the edible top parts... you can
have the bulbous purple beet part and I'll have the breasts? LOL For
beet top recipes search for <swiss chard recipes>.

Also unless one is going to roast fresh beets then they may as well
use canned... it's really quite ignorant to spend the money on fresh
beets and then boil them. Beet tops are also better with a quick
saute, I like to saute a bit of garlic in butter and then toss in the
beet tops for a few quick stirs, done it under two minutes. If you're
going to boil beet tops (or fresh spinach) you may as well eat canned.
Steaming leafy veggies is pretty dumb unless you're going to consume
the liquid. I happen to like canned greens of all types; spinach,
mustard, turnip, collards, but I drink the juice or add it to soup.
Equal parts of canned spinach juice and canned tomato sauce is better
than V-8... just add celery salt, pepper, tobasco, vodka to taste.