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Old 03-09-2013, 11:45 AM   #11
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If it were me, I would compost them. And let them help me raise a more palatable vegetable.

I never have been able to eat beets, and one year I raised and ate so much chard I knew I could never eat it again. Compost is a wonderful product.
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Old 03-09-2013, 12:20 PM   #12
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This may sound odd, but I like to make a salad of sliced beets, topped with ricotta or cottage cheese, thinly sliced red onions, garbanzo beans, & topped with bleu cheese dressing.

You can make a salad with both the chard and the beets (w/ goat or bleu cheese, candied walnuts, etc.)

Roasted Beet Salad with Bacon, Swiss Chard, Blue Cheese, and Candied Walnuts | carpe season

I also like sliced beets with gefilte fish, and as mentioned, borscht/beet soup topped w/ a dollop of cold sour cream.

Borscht Recipe | MyRecipes.com
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Old 03-09-2013, 01:45 PM   #13
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Forgot to say that I think beets and feta seem to be a match made in heaven.
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Old 03-09-2013, 02:06 PM   #14
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Quote:
Originally Posted by acerbicacid View Post
Forgot to say that I think beets and feta seem to be a match made in heaven.
Yes, they do.

I forgot that I have made Roasted Beetroot, Feta Mint Mousse or Cottage Cheese or Ricotta and it was delicious. But, there was far too much mousse. I think there was three or four times as much as needed.
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Old 03-09-2013, 02:12 PM   #15
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That looks good Taxlady, I'm definitely going to have a go. Where is Margi these days I wonder. She posted some fantastic recipes and interesting anecdotes
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Old 03-09-2013, 02:18 PM   #16
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You could use the chard as a filling (w/ ricotta, parmesan, etc.) in lasagna, or ravioli:

Ravioli Hearts with Sage and Butter Sauce Recipe

Swiss Chard Lasagna Recipe : Food Network Kitchens : Recipes : Food Network

Or,
Chard Pesto:
http://www.myrecipes.com/recipe/swis...0400000110393/
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Old 03-09-2013, 10:50 PM   #17
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I like to sort of chiffonade the chard, then lightly sautee it with olive oil and garlic, maybe a sprinkle of hot pepper. Toss with pasta.

I have also used chard in any recipe for stuffed grape leaves or cabbage. The thing about the rainbow is that it is so Pretty!!!
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Old 03-10-2013, 06:42 AM   #18
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Morning everyone, another beet recipe (In case it hasn't been noticed, I love beets ) Smoked salmon with beetroot & vodka crème fraîche recipe - Recipes - BBC Good Food. I made this for friends a little while ago and it went down very well.
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Old 05-25-2013, 02:01 PM   #19
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Saute the chard leaves with garlic and olive oil, or throw them into a soup for extra flavor, color and texture. The chard stems can be used in place of, or in addition to celery in stuff like pasta/potato salad.

The beets I would be careful with, because they can stain the heck out of everything. I prefer them chilled, sliced and tossed with cider vinegar, honey, olive oil and some salt and pepper. Though I usually do this with canned beets, so you would probably need to boil them first and peel them then let them cool.
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