On Thu, 6 Jul 2017 19:06:06 -0700 (PDT), sanne
> wrote:

>Am Freitag, 7. Juli 2017 03:39:06 UTC+2 schrieb notbob:
>> I got me some fresh organic beets w/ tops. I'd like to cook the tops
>> (greens?) and make the fist sized roots into cold canned "marinated"
>> beet roots to add to my salads.
>>
>> Any suggestions?
>
>Red beets?
>Treat the tops like young chard (it's basically the same), Italian recipes
>work nicely, Korean do, too.
>Don't cut or peel the roots before cooking, they would bleed out.
>Do that after cooking. Clean your hands with lemon juice afterwards or
>use rubber gloves.
>Pickle them (the beets!) like gherkins.
>
>Bye, Sanne.

Chard and beets are botanically the same plant... beets grown for its
root, chard for its leaves.
I have better luck growing chard, each time I plant beets grubs have a
field day tunneling.