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Beets




Source of Recipe


Shanny


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=8020.3


First of all, don't let little beets get too big; I like to pull ours when they're between the size of a walnut & a lime. No harm if they get bigger though - they just take longer to cook.

When you trim the leaves & the root, leave about an inch of each, then cook the beets whole without peeling them. They take quite awhile to cook, and I use a cake tester to poke 'em & see if they're tender - even small young beets will take 30 minutes of cooking. When they're done, drain & rinse them with water to cool them - then you can slip the skins off and that extra inch of leaves & root will come right off also. (If you peel them before you cook, the color fades; cooking as I've just described is done to preserve that beautiful deep red color.)

Once they're cooked you can do whatever you like with them. I put most of ours up as pickled beets, but if we have a bumper crop, I also dice/slice 'em and either can 'em in jars or freeze 'em in bags.