1946 Adam the Gardener September week 3 page 2 S_edge
 

1946 Adam the Gardener September week 3 page 2 S_edge
 

"swordedge" wrote in message
...

I've cut beetroot leaves off rather than twist them. Yes, the stumps 'bleed'
but it makes no difference to the beet itself.

When I buy (my beetroot is rubbish this year, so far even though a daughter
had an enormous one) beetroot with leaves (I don't buy them unless they have
good leaves on them) I cut the leaves into about 1 cm - 1/2" - lengths, cook
them gently with onion and liquidise them.

SOUP!

Excellent (with seasoning) and crème fraiche, cream, yogurt, whatever.

Mary

1946 Adam the Gardener September week 3 page 2 S_edge
 

This twisting off of the leaves is only needed when putting the beetroot
into store, not for preparation for eating.
"Mary Fisher" wrote in message
t...

"swordedge" wrote in message
...

I've cut beetroot leaves off rather than twist them. Yes, the stumps
'bleed' but it makes no difference to the beet itself.

When I buy (my beetroot is rubbish this year, so far even though a
daughter had an enormous one) beetroot with leaves (I don't buy them
unless they have good leaves on them) I cut the leaves into about 1 cm -
1/2" - lengths, cook them gently with onion and liquidise them.

SOUP!

Excellent (with seasoning) and crème fraiche, cream, yogurt, whatever.

Mary

1946 Adam the Gardener September week 3 page 2 S_edge
 

"swordedge" wrote in message
...
This twisting off of the leaves is only needed when putting the beetroot
into store, not for preparation for eating.

Hmnm - but the cut - or twisted - ends dry out, I've never known them bleed.

Mary



"Mary Fisher" wrote in message
t...

"swordedge" wrote in message
...

I've cut beetroot leaves off rather than twist them. Yes, the stumps
'bleed' but it makes no difference to the beet itself.

When I buy (my beetroot is rubbish this year, so far even though a
daughter had an enormous one) beetroot with leaves (I don't buy them
unless they have good leaves on them) I cut the leaves into about 1 cm -
1/2" - lengths, cook them gently with onion and liquidise them.

SOUP!

Excellent (with seasoning) and crème fraiche, cream, yogurt, whatever.

Mary