Recipe Courtesy of Cathy Lowe
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Place the beets in a large saucepan and add water to cover and the lemon juice or vinegar. This will help to keep the beets from bleeding. Bring to a boil, reduce heat and simmer until tender, about 45 minutes to 1 hour. Place pot under running cold water and let rinse until beets can be handled. The skins can now be easily peeled off The beets
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By jcovingt
on October 06, 2011
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Good and basic. Just what I needed. I can do things from this point such as salads, pickling etc. Thanks.
By alellison
Port Orange, FL
on May 31, 2009
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Once you have fresh beets this way, you will be hard pressed to have canned beets again. Exactly the right recipe.
By venusroomarie_1...
Bonners Ferry, ID
on April 20, 2008
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It was exactly what I needed to know and it explained why to use lemon or vinegar, so I learned even more. Thanks
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