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.

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