Nancy J. Patrykus


Here are a few tips everyone should know.
They can be eaten hot or cold.
Cook them often.
They are very good for you.
I remember back in the 70s we had went up to the family farm (in WI.) And after the beet fields were harvested. My sister-in-law and I followed the trucks in the field and hand bagged all the tiny beets left, for canning. We were in the field about 3hrs, picking the tiny beets up!
We canned about 6 gallons of beets!. Later my hands were red from canning. LOL
But they were the delish, and well worth me aching back!
Come winter...


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How to Make


  1. CHOOSE:
    Firm smooth beets with a deep red color,
    and if available, fresh looking tops.
    Choose beets that are the same size.
    One pound of beets makes 3-4 servings.
  2. STORE:
    Beets should be stored in the refrigerator
    and are best if used within 2 weeks.
  3. HOW TO USE:
    Wash beets well.
    Beet greens should be removed, but leave an inch of stem.
    Do not peel beets, until after they are cooked.
    Cook, covered in boiling water with a few tablespoons of vinegar to help keep the red color.
    Cook to till tender, about 35-55 minutes.
    Cool slightly and rub off the skin.

    ****NOTE: Please take a look at todays
    "BEET COOKBOOK" later today,
    for 50 more great recipes!...Nancy

Printable Recipe Card


Course/Dish: Vegetables
Other Tag: Quick & Easy
Hashtags: #red, #veggies, #Info

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