br>Wash the small beet with the beet tops well in cold water
Wash the beet tops in cold, running water. Cut their length horizontally into bite sized pieces.
Melt the butter in a skillet. Add the olive oil to the pan and add the diced onion, sweet pepper, and garlic and cover. Cook on low to medium heat until tender, adding water as needed. Chop the mushrooms in a food processor and add them to the skillet and continue cooking. Add the chopped beet tops. Cover the pan. Cook until the beet tops are wilted.Stir as needed. Add salt and pepper to taste.
Wash beet tops well and shake excess water
he oil.
Add the beet tops and mix well.
Add
about 5 minutes.
Place beet tops and stems on a flat
Cut off beet greens from the beets but
Mix all ingredients except the silver beet with a little water until you have a medium thick batter.
Add the well drained silver beet and fry in spoonfuls in hot oil until cooked.
Drain on paper towel and serve with curries as a side dish or as a snack.
Note:Bok Choy could also be used as a substitute for silver beet.
PLEASE NOTE: the Zaar database seems to want to make Silver Beet into 'beets' and this recipe is NOT for \"BEETS\" so my apologies if you got this recipe while looking for a Beet/beetroot recipe.
Begin roughly chopping beet tops and parsley. Place beet tops in a blender with parsley
Combine everything except milk in large kettle.
Simmer slowly for 1 to 1 1/2 hours until vegetables are tender.
When done, add 1 can evaporated milk.
Add extra water if needed.
Beat tops, green onions and dill.
May be frozen when in season for winter use.
Rinse lambsquarters seeds in a fine-mesh strainer. Drain.
Combine rinsed seeds, water, pear, apple, beet tops and stems, honey, and ginger in a high-powered blender. Blend slowly until chunks are smaller. Increase speed to high and blend until smooth and creamy.
ce water bath.
Trim beet stems to 2 inches, but
CANNED BEET RECIPE:
Place spinach in a salad bowl.
Add remaining ingredients; toss and serve.
5 minutes prep time; no cooking time.
FRESH BEET RECIPE:
Preheat oven to 450\u00b0F Remove beet greens from 3 fresh beets; rinse beets and wrap tightly in foil. Bake for 40-50 minutes or until tender when pierced with a fork. Unwrap foil and remove skin by rubbing firmly with paper towels. Refrigerate beets until cool; cut into pieces and add to salad.
5 minutes prep time; 1 hour cooking time; 1 hour cooling time.
egins to split.
Add beet tops, sorrel, dill, salt and pepper
cross the width of the beet. Lay the slices down and
lour and add the eggs, beet puree and any other flavorings
Clean, stem and chop beet tops. Wilt in a small amount
Cut off the beet tops about an inch above the beet. In a large pot cover the beets with three inches of cold water and bring to a boil. Cover and boil over medium heat until tender, about 45 minutes.
Drain the beets under cool running water. Slip off their skins. Trim off stems and root ends and slice the beets thinly.
Combine the sliced beets in a bowl with the other ingredients, add salt to taste, and chill. Stir several times.
This salad will keep for a week in the refrigerator.
uarters, chopped carrots and the beet and cook until tender, about
br>Frost with a half recipe of Cream Cheese and Applesauce
hicken with the onion, fennel tops (reserve the green leafy bits