Plant Family: Beetroot family

Chard leaves are eaten raw in salads, or both the leaves and stems can be steamed or sautéed as a side dish or soup ingredient.  The colorful stems of Swiss or Rainbow Chard keep their color in cooking, making for a beautiful plate!

Beet roots take a longer time to cook than many other vegetables, but their sweet taste is worth the wait!  They are often roasted and then served warm or cold in salads and side dishes. Their strong color also makes a good natural dye.  Beet greens can also be eaten like chard or other leafy… Read more »