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Are beet greens edible?

post #1 of 18
Thread Starter 
I am asking this because I am on a juice feast for a week and I just bought a ton of produce to juice. I would hate to throw out these greens if I can juice them.

Thanks, Laura
post #2 of 18
Yeah, it's edible. I think it's similar to swiss chard
post #3 of 18
My HFS had them for sale yesterday.
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post #4 of 18
Thread Starter 
Yeah, thanks!
post #5 of 18
They are delicious! One of my favorite greens (after kale)
post #6 of 18
Indeed they are. Swiss Chard is beet that was selectively bred to focus on the tops rather than the root. They are good in smoothies.
post #7 of 18
Thread Starter 
Quote:
Originally Posted by paperhanger View Post

Indeed they are. Swiss Chard is beet that was selectively bred to focus on the tops rather than the root. They are good in smoothies.

I did not know that. Thanks for the info.
post #8 of 18
I have some in the fridge right now. Hope you enjoy yours.
post #9 of 18
Quote:
Originally Posted by paperhanger View Post

Indeed they are. Swiss Chard is beet that was selectively bred to focus on the tops rather than the root. They are good in smoothies.

Spread the produce word, brother!
post #10 of 18
Beet... purples and swiss chard both hurt my throat for a fair length of time after eating. A significant disappointment since I grow lots of giant beets.
Anyone have a trick not involving dairy or soy to prevent that?
post #11 of 18
Quote:
Originally Posted by Auxin View Post

Beet... purples and swiss chard both hurt my throat for a fair length of time after eating. A significant disappointment since I grow lots of giant beets.
Anyone have a trick not involving dairy or soy to prevent that?

Do you cook it first?
post #12 of 18
yup, boiled for like 8 minutes.
I did notice its seemingly worse if I forgot to add it until later than that but I dont cook anything at all longer than 12 minutes- not even dry beans or whole wheat, so 12 is the limit.
post #13 of 18
Quote:
Originally Posted by Auxin View Post

yup, boiled for like 8 minutes.
I did notice its seemingly worse if I forgot to add it until later than that but I dont cook anything at all longer than 12 minutes- not even dry beans or whole wheat, so 12 is the limit.

I don't understand. Add what to what? What's the deal with a 12 minute limit?
post #14 of 18
'it' being beet leaves.
The couple times I forgot to add them til the last 4 minutes of cooking the harm to my throat seemed to maybe be worse. I didnt really cook them enough times to be sure since no matter what they hurt my throat. I figure its likely the oxalates.
12 minute limit is just because I dont like mushy, overcooked food.. it just happens that everything is fully cooked by or before then. If beet leaves is some sort of strange exception I'll just keep tossing them in the compost.
Little is truly wasted when one has a compost pile, lol
post #15 of 18
Quote:
Originally Posted by Auxin View Post

'it' being beet leaves.
The couple times I forgot to add them til the last 4 minutes of cooking the harm to my throat seemed to maybe be worse. I didnt really cook them enough times to be sure since no matter what they hurt my throat. I figure its likely the oxalates.
12 minute limit is just because I dont like mushy, overcooked food.. it just happens that everything is fully cooked by or before then. If beet leaves is some sort of strange exception I'll just keep tossing them in the compost.
Little is truly wasted when one has a compost pile, lol

I think it is oxylates. When you say "add", are you adding them to something else or just putting them in water?

I can't imagine dry beans cooked in water for only 12 minutes very palatable, or very good for you.
post #16 of 18
LOL, yes adding them to food I'm cooking, I would have noticed if I was just watching water boil for the first 8 minutes.
And yes beans cook in 12 minutes and my chili is very palatable, granted without 2 hrs presoak a few beans will sneak by without absorbing enough water to cook right. It doesnt make mushy beans that resemble baby food like beans from a can, but the phytohemagglutinin is broke down and the flesh matrix is digestible after chewing.
post #17 of 18
Is chard bitter like mustard greens? Or is it more like kale and spinach?
post #18 of 18
Quote:
Originally Posted by fadeaway1289 View Post

Is chard bitter like mustard greens? Or is it more like kale and spinach?

It is very much like spinach. Like slightly firmer spinach. They are fairly closely related.
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