Beet tops

Category: Blanks
Beet tops

Ingredients

Beet tops 3kg

Cooking method

  • There is so much information on the forum that you don't know where to start reading. I went into the topic of freezing, but there are no recipes with tops.
  • Fresh beet tops must be thoroughly rinsed from dust and earth on both sides. Remove bad and debris.
  • Beet tops
  • Dry. To remove the characteristic beetroot flavor, it is recommended to pour boiling water over the leaves, this also makes the tops softer and more tender. This moment is optional. Someone smells, someone does not. Need to try.
  • For freezing, I cut off the young tops and cut them in a row.
  • In adult tops, petioles can be frozen separately with chopsticks of any size (it is very convenient and beautiful to stew, bake them)
  • Separating the petioles and leaves, we make slicing and with oily hands each pile was reworked and in bags in the freezer.
  • Beet tops
  • Since the purchase of the freezer, such blanks are my favorite ones. No noise and dust ... I think that harvesting beet tops will be unexpectedly useful for many. Although ......- none of my friends harvest the tops, moreover, it is considered "pig food", although my borscht fly away by both cheeks .. and admit that it is impossible to repeat it. And what a wonderful scrambled eggs and pies! Petioles and leaves can be salted and pickled, dried. I just ice.
  • At the forum, I just about slowly mastered bread, for a month now I've been baking, though without a bread machine. So, now I use the tops in the dough.
  • To me for Power tops is a shame ... because often, when buying exotic usefulness, we forget about what is lying literally under our feet-cheap, reliable and practical... In defense of this healthy food, we can say that the concentration of some elements in the tops is much higher than in the beets themselves. Vitamin PP, which is found in large quantities in beet leaves, is involved in blood formation, improves the condition of blood vessels. Salts of iron, calcium, potassium, manganese and phosphorus. It has a positive effect on ulcers of the intestines and stomach, chronic gastritis due to the content of a rather rare vitamin U in it. So our pigs eat healthy food. The only condition that I comply with is only my own - not a store one.

Note

Delicate small leaves look very appetizing in fresh salads, complement sandwiches. Botvinya and beetroot are prepared from juicy beet tops. Beet tops are pickled and served as a special snack.

I use freezing as well as greens, a vitamin supplement in borscht or cabbage soup, it is very tasty to make scrambled eggs with it, any stewing, baking. And what a delicious pasta like a peso (I make - wipe - baked with walnuts), you can add anything to it.
We have a bowl of any salad every day - a must. And somehow it is necessary to diversify these salads. Freezing here helps out a lot - it doesn't differ from fresh, for our taste.
Beet tops

I would be glad if such a blank will help diversify your table.

Admin
Well, why not? There are also frozen tops

Beet topsHarvesting beet leaves in the freezer
(Admin)


Thanks for the recipe! Each method of procurement has a place to be
Luna Nord
Beet leaves, even when young, are tough enough, right? better mongold, it's still salad beets. Although there may be different beets)))
kartinka
Admin, yes, I did. But I looked like this, in three pines an egg from a chicken falls not far




Luna Nord,
Quote: Luna Nord
Beet leaves, even when young, are tough enough, right? better mongold, it's still salad beets. Although there may be different beets)))
I am a dwarf -a city dweller from the word completely in children in their funny garden that everything is different (either from a lot of care or different breeds ...) I came and collected what is there, from this we dance. And although a short blanching deprives the leaves of stiffness, I never scald young shoots with us - they are soft and juicy. And as a buyer, I’ll say yes, it’s different, although I don’t distinguish them by surnames, but I know chard. But I like the taste of the whole tops, and I like the denser petioles for stewing. By the way, as at one time they taught when buying a better "girl-beet" (with a blunt tail, rounded) and so
I still have beetroot fortune telling - girls and boys, well, and chard
telez
This year, too, I tried to freeze beet leaves for Ossetian pies for the first time, but I didn't guess the petioles ... Marina, post the recipes for all the dishes that you listed, very interesting!
an_domini
Quote: Luna Nord

Beet leaves, even when young, are tough enough, right? better mongold, it's still salad beets. Although there may be different beets)))

Chard tastes different than beet leaves. Swiss chard has more acidic leaves, even though they call it beetroot. That's why I didn't like stuffed cabbage rolls with Swiss chard leaves. I don't grow this chard anymore. I use beet leaves.
I know one girl who just likes the taste of chard. Therefore, you need to try and decide for yourself.
Gayane Atabekova
And we cook beet tops like this. First, boil with cuttings. Then they wring out. The first method is to cut the onion and garlic into cubes, fry, add the chopped boiled tops, and simmer. Add salt, pepper and lots of fresh herbs. The second method is to finely chop the well-squeezed boiled tops, add finely chopped onions, crushed garlic, ground nuts, Georgian spices, salt, pepper, herbs and vinegar. We call it red phali. The dish is festive. Can be stored in the freezer already boiled and wrung out. This is how I store spinach. Marina, I'm sorry I got in.
kartinka
Gayane Atabekova, Gayane, to me, on the contrary, I am very pleased that there are still amateurs and you can cook many delicious dishes. I make pasta like pkhali - only there are more nuts in the box, it turns out so tasty - sometimes one can (package) is not enough for me.




an_domini,
Quote: an_domini
Therefore, you need to try and decide for yourself. [/ Quot
Exactly! and my friends don't even want to try - the iron argument is not food (n) but I have more left
Gayane Atabekova
kartinka, Marinochka, in any pkhali for 1 kg of raw vegetables put 100g of nuts, one onion, 1 tbsp of ground coriander, 1h. l utskhosuneli, 1 tsp of Imeretian saffron. Salt, garlic, spicy red pepper and wine vinegar to taste. Cooking with spinach, tops, lightly boiled white cabbage, boiled or fried eggplant. This is delicious. Usually prepared for a festive table. Can be decorated with pomegranate seeds.




Fresh, cilantro, a little parsley and basil are also added. And in the eggplant and cabbage, a few sprigs of celery. Marinochka, I hope I did not offend that I climbed in, otherwise I have a sad experience.
Igrig
Quote: an_domini
Swiss chard has more sour leaves, although they call it beetroot.

Very strange. We have been growing chard for several years, to be honest, more because of its decorative effect. They cooked cabbage rolls, pie filling - no acidity was found. Absolutely fresh taste, yes, and not very similar to ordinary beets (tops).
Twig
We also make preparations for cold borscht. The tops are cut, boiled for a couple of minutes + salt, lemon, spices and twisted in jars.
In winter, I took out a jar, added an egg-onion-cucumber-dill-kefir-whey and voila!
kartinka
Gayane Atabekova, Gayane, thanks for your additions. As I will be in the market, I have to buy spices, although your spices are something. Last summer I was treated to friends who went to visit their parents in Georgia - really, nothing is left. ..




Twig, there is so much to do with tops, and everything is delicious!




Igrig, Igor, I took it precisely because of the stuffed cabbage - you can't really wrap up the amount that would be enough in our beets. I didn't feel acid either. Maybe these are the varieties. ..




telez,
Quote: telez
Marina, lay out the recipes for all the dishes that you have listed, very interesting!
I did not even think that there are so many of us, lovers of tops ... I will lay out recipes, how I will do it, what would have happened with the photos, clearly. Directly provoked, and the house is full of food. ... and what kind of pasta is obtained from the tops (like pesto) here you have to wait for the fresh one - so it is very tasty - and what you have prepared is over.
Ps the family does not know how to eat in an organized way - first everything tasty is eaten, then they will find an icon decreasing even at the bottom of the stall ...
I hid 4 packets of klkbnichny raw jam in the meat department, I will give out a packet per month- law-taiga-scoop-norm And I forgot the raspberries - that's what the raspberry smiled. And it was 30kg I thought, until June I will hold out. .. like this, year after year is not necessary
Tatiana Shishkina
Wow, how interesting it is! I then just freeze the chopped fresh tops (also sorrel and other green leaves) for the green summer cabbage soup in winter, and I give the tops of the main in the fall to my neighbor for the bird (I also persuade them to take it) to the neighbors, because it's a pity to send so many benefits to compost ... , so in order to deliciously marinate beet stalks, in the fall I have a lot of them! Last year, beets surprised: some specimens were over 3 kg

Previously, garlic arrows were thrown out in buckets (my grandmother had gorgeous garlic and corresponding arrows, and she mercilessly threw them away, she could insist at most for treatment against pests), but now we let each one into the case, thanks to the forum

Luna Nord
Quote: Tatiana Shishkina
I just freeze chopped fresh tops
Tatyana, and in order not to freeze, I do this
Beet tops
You can stuff a lot of small beets into one pot. And you can have a lot of pots. Then just water and that's it. One pot is enough for me, I add these leaves to the salad, so I know that they are tough, even very young.
kartinka
Tatiana Shishkina, and I make green-worm paste like a paste, it turned out interestingly from beets, it turned out very mentally with garlic.




Luna Nordwhat a beauty it turned out, but I have nowhere to put everything in the freezer
Tatiana Shishkina
Luna Nord, in my apartment plants do not grow at all, but in the fall of this good sea ...

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