Re: Shalgam gosht
Post # 2 and # 4 are the right methods. Personally I like it mixed with Palak/spinach which lessens the intensity of the sourness of shalgham.
Shaljam/shalghum qeema is good , my wife makes it , in this case she does not put palak in it though. Just Shlajam Qeema. The shaljams are completely mashed in this case.