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Beetroots: Difference between revisions
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[[Image:Beetroot.jpg|300px|thumb|right|Beetroot, boiled and peeled]] | [[Image:Beetroot.jpg|300px|thumb|right|Beetroot, boiled and peeled]] | ||
Spinach beet leaves are eaten as a pot herb. Young leaves of the garden beet are sometimes used similarly. The midribs of [[Swiss chard]] are eaten boiled while the whole leaf blades are eaten as [[spinach]] beet. | Spinach beet leaves are eaten as a pot herb. Young leaves of the garden beet are sometimes used similarly. The midribs of [[Swiss chard]] are eaten boiled while the whole leaf blades are eaten as [[spinach]] beet. | ||
The leaves and stems of young plants are steamed briefly and eaten as a vegetable; older leaves and stems are stir-fried and have a flavour resembling [[taro leaves]]. | The leaves and stems of young plants are steamed briefly and eaten as a vegetable; older leaves and stems are stir-fried and have a flavour resembling [[taro leaves]]. | ||
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<td>7 ounces</td> | <td>7 ounces</td> | ||
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