Never ran into this problem, I usually buy beets just once a year fresh and cook up the stems and leaves, slice the beet itself into the greens throw in some ham.
One year a trucker came to pick up our wares and had left over a huge pile of radishes that were not excepted at his last drop off. 2 pallets of 10 pound bags of radishes were placed by the door so as we slaves left we could take a couple of bags of them. [ this was not unusual, at least once a month we got everything from whole hams to 50 pounds of potatoes.
What am I to do with 20 pounds of radishes.? These were the big suckers, size of a golf ball and 2 foot greens growing out the top.
Rachel Ray solved my problem, she had ,months before had a program on how to fry up radish greens in EVOO salt and pepper and freeze. When I feed one of the kids I would put just a spoonfull on their plate. They think it is kind of spinach and refuse to believe these are radish greens. They love it.
Now what to do with the radish itself, I usually just parboil them whole then brown in oil place in the freezer and drop one or 2 into soup or stews. Gives anything just a little tang, delicious in hash browns.
I have to be careful eating greens as I have a heart problem and a large amount of vitamin K will thicken my blood-------Fancy that, to eat greens I have the choice of taking 3 aspirins after the meal or drinking a liter of wine. Decisions, decisions.
