I grow Bull's Blood beets just for the greens, which are great as baby lettuce and a nice purple color. I have very poor germination with this variety despite soaking, and the seedlings always seem weak, but once they get established they take off.
I've tried to like beets, but there's something about the gelatinous texture that will make me gag. I roast them in the oven, and then grate like cheese over a salad. Grated strips eliminate that texture. Add some feta and balsamic vinegar!
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Originally Posted by clkeiper
Arugala... ugh! I just can't stand it.
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I probably eat a pound of arugula a week in the summer! Which variety have you tried, wild rocket? There are quite a few cultivated and wild varieties, the latter can be bitter. My favorite is olive-leaf sylvetta, which grows into a perennial woody shrub, the leaves are lemony and peppery, and make a better pesto than basil. I overwinter my plants and let them go to seed in the spring, as the (yellow unlike regular arugula) flowers are also tasty in salads.