The traditional southern Ontario approach to beets. At least my grandmother got it from her grandmother, which makes it about 200 hundred years old.
Boil them with one inch of stems, and the skins on, until fork tender. It takes a while (about an hour depending on the size). Lots of beet juice in the water!
Drain and allow to cool a little, unless you're a masochist.
Peel under cool running water (because you probably won't wait until they're actually cool).
Chop coarsely or dice.
Add butter and salt and pepper. The pepper is important.
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branchandroot
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Date: 2006-10-15 02:55 pm (UTC)Boil them with one inch of stems, and the skins on, until fork tender. It takes a while (about an hour depending on the size). Lots of beet juice in the water!
Drain and allow to cool a little, unless you're a masochist.
Peel under cool running water (because you probably won't wait until they're actually cool).
Chop coarsely or dice.
Add butter and salt and pepper. The pepper is important.
Serve hot.