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Buttered Beets
Preparation info
Four
servings.- Difficulty
Easy
Appears in
Published 1969
The important thing about cooking beets is to leave both the root and a few inches of the stem end on before boiling. If the root is removed or the stem end cut away, the beets will “bleed” and lose color.
Ingredients
12 - Water to cover
- Salt and freshly ground black pepper to taste
1 teaspoon <
Method
Cut off the top from each beet but leave about two inches of each stem. Do not peel and do not trim off the root end. Rinse the beets in cold water and place them in a large saucepan. Add water to cover and bring to a boil. Simmer for 30 to 45 minutes-the cooking time will depend on the age and size of the beets.
Drain the beets. If they are to be ser