Sea beet (Beta vulgaris) sometimes called wild spinach is a fairly common perennial that occurs along the seashore from shingle beaches, sea walls and the drier parts of salt marshes. It is thought to be the ancestor of all cultivated varieties of beet from beetroot to spinach - beet. However, the root has not any real value as a food source but the leaves form a good green vegetable. They can make a useful and tasty substitute for spinach.
Recipe: Strip the stalks and midrib and cook for a couple of minutes and drain. For the béchamel sauce: 50g butter, 2 tablespoons flour, 1 teaspoon Dijon mustard, 150 ml of milk/crème fraiche, lots of mature cheddar cheese and salt and pepper. Cook for about 20 mins at 200 C.
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