Beets and Beet Greens

Selection

Buy 2 bunches for 4 servings.  Beets are sold in bunches with tops on; tops should be fresh and green.  Beets should be smooth, clean and firm.

Preparation

Cut off all but about 2 inches of the tops*.  Save the tops.  Wash beets well.

Cooking

Cook whole beets, covered in boiling, salted water to cover until tender - 30 to 45 minutes.  Very old, woody beets will never cook tender.

Serving

Drain.  Pour cold water over beets and rub off skins.  Serve small beets whole; slice or dice large ones.  Reheat with butter or margarine, salt, pepper and a little fresh lemon juice or vinegar.

To serve Raw Beets

Shred fine and add to a salad.

*Cooking Beet Tops (Greens)

Rinse the greens well.  Cook, covered, using only the water that clings to the leaves after washing.  Boil for about 3 minutes until tender.  Serve at once seasoned with salt, pepper, and butter.  You could also use a little vinegar or fresh lemon juice.