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Boiled Beets

  • Beets
  • Butter
  • Salt
  • Pepper
  • Vinegar
Select small-sized, smooth roots. They should be carefully washed but not cut before boiling as the juice will escape and the sweetness of the vegetable is impaired, leaving it white and hard. Put into boiling water and boil until tender, usually taking from 1-2 hours. Be careful not to poke them but instead press with the finger to see if they are sufficiently done. Take them out and put into a pan of cold water and slip off the outer layer. Cut into thin slices. While still hot, season with butter, salt, a little pepper and very sharp vinegar.
Submitted by Tess M Jun 7, 2009
3 min 120 min 123 min


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