Can you eat beetroot tops?

[Snadger]

Wasn't sure which section to post this in but no doubt LJ will be poised with her button if it needs changing!
The beetroot I have stored in boxes of old compost in the shed are starting to sprout! I was wondering if the leaves would be a good source of winter salad material? They would certainly add a bit of colour to the plate, but I've never eaten them and wondered if it was a good idea?

[Alice]

Yes Snadger, you can eat the beetroot tops. The young leaves are nice. They sell them in the bags of mixed salad leaves in the supermarkets.

[Snadger]

Yes Snadger, you can eat the beetroot tops. The young leaves are nice. They sell them in the bags of mixed salad leaves in the supermarkets.

Excellent, that's my winter salad sorted then Alice! What you could call a 'Dual use' veggie then?

[Earthbabe]

Did you not read the thread about a certain celebrity chef Snadger?

[Snadger]

Did you not read the thread about a certain celebrity chef Snadger?

Kieth Floyd (slurp), Rick Stein and HFW are the only celebrity chefs I have ever seen! Don't watch telly much!

[Earthbabe]

Me neither. We are currently on the fiftieth (give or take) viewing of The Snowman having bought it for �6 at Sainsbury's (other supermarkets are available) on Friday!!! Well it saves me from repeats of Barbie as Rapunzel!!!

[valmarg]

You can certainly eat beetroot tops. If you look in the seed catalogues for next year (or even last year), in the 'sprouting veg' section, you will find beetroot.

I shall now give you the benefit of my experience!!

When I have grown alfalfa, mung beans, etc, I have washed the seedlings to get rid of the seed husks. I think in the case of beetroot you should treat the seedlings like cress, and when the plantlets have got to a certain height, you should cut them off with a pair of scissors.

I tried to treat them like the said alfalfa, etc and it was like chewing grit. The seed husks were so hard, and didn't come away from the seedlings. Looking down the retrospectogram (aka with the benefit of hindsight) I would treat it like cress.

At this time of year sprouted seedlings do add to the 'home grown' store. I once read that the bags of salad leaves in supermarkets have been washed in a chlorine solution 20 times stronger than the water in your local swimming pool.

Never bought another bag since.

I think alfalfa cress is so much more tasty at this time of year than the boring lettuces available.

Tomatoes are another thing!! Spanish/Canary Island are crap. So until the Channel Islands are supplying decent tomatoes - they are 'off the menu'.

[pickledtink]

Small leaves in salads. Larger use like spinach or chard. great in a quiche or veggie bake. They also make a fabulous earthy soup with a bit of onion, potato and stock pureed.

[Snadger]

Me neither. We are currently on the fiftieth (give or take) viewing of The Snowman having bought it for �6 at Sainsbury's (other supermarkets are available) on Friday!!! Well it saves me from repeats of Barbie as Rapunzel!!!

If I had my own way I'd pull out the guts of the telly, lie it on its back and turn it into a propogation unit!
Come to think of it, it's had that much crap on it. it would be self fertilizing as well!

[STeALtH]

Snadger try beet-leaf parcels...

Mix together, lean steak mince, finely chopped onion, thinly sliced red & green peppers, a sprinkle of sage or other herbs of choice, a dash of Worscestershire sauce.

Trim the stalks.

Blanch the leaves in boiling water for a few minutes until they wilt, then form the steak mixture into small sausage shapes and place on the leaves, roll up tucking the ends in and place in a saute pan, add enough stock to come half way up the parcels, bung in a couple of whole garlic cloves and half a dozen black peppercorns and bring to the boil, reduce heat and simmer with the lid on for 15 to 20 mins, depends on size of parcels. Cut one to make sure they're cooked all the way through.

Carefully lift them out and serve with a generous dollop of creme fraische or sour cream as a starter or light lunch.

Delicious & nutricious experiment with different fillings, add a few chilis for kick, also goes well with fish fillings, just a few ideas to kick around.

Regards

S

[Snadger]

Snadger try beet-leaf parcels...

Mix together, lean steak mince, finely chopped onion, thinly sliced red & green peppers, a sprinkle of sage or other herbs of choice, a dash of Worscestershire sauce.

Trim the stalks.

Blanch the leaves in boiling water for a few minutes until they wilt, then form the steak mixture into small sausage shapes and place on the leaves, roll up tucking the ends in and place in a saute pan, add enough stock to come half way up the parcels, bung in a couple of whole garlic cloves and half a dozen black peppercorns and bring to the boil, reduce heat and simmer with the lid on for 15 to 20 mins, depends on size of parcels. Cut one to make sure they're cooked all the way through.

Carefully lift them out and serve with a generous dollop of creme fraische or sour cream as a starter or light lunch.

Delicious & nutricious experiment with different fillings, add a few chilis for kick, also goes well with fish fillings, just a few ideas to kick around.

Regards

S

Thanks S, normally quite good at kicking ideas around!!! Welcome to the vine btw!

[supersprout]

Best beet for leaves IMO - Bull's Blood and Burpee's Golden

[Poledragon]

I agree, Bull's blood leaves make excellent salad eating and they look good too Haven't tried cooking them like spinach though, although apparently they are tasty that way too.

[Snadger]

Aaaah!! Bulls Blood hungarian red wine, one of my favourites!

[Poledragon]

Just browsing Real seeds and found this - http://www.realseeds.co.uk/roots.html. Checkout the white beetroot! I've ordered some, so will be giving the greens the taste test come summer.