Ukrainian beet leaves salad

The seed-leaves of the beet were preferred by the
many to lettuce. They are served the same as lettuce. If a little old,
scald them in hot water a moment. Swiss chard is the midrib of the beet
leaf. Remove the leaves, cut the midribs into equal lengths, tie in
small bunches, boil thirty minutes. Arrange on a side dish, pour over
them a plain dressing and serve either hot or cold.

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