[Sca-cooks] Beets and backfiles was Beets

[Phil Troy/ G. Tacitus Adamantius]

Also sprach david friedman:
>>Although these are not English recipes, here are
>>some period German recipes that call for beet
>>roots of various types.
>
>I think the first one is clearly the root, since it talks about the 
>problem of the broth being too red, which I don't think happens with 
>the greens.

Just for the record... it frequently does... I think the stems and 
ribs have a lot of red pigmentation.

Adamantius