Recipe - Cooked Beets

2 pound Beets;
One half cup To 1 cup water;
Three fourths teaspoon Salt; (OPTIONAL)

METHOD 1: Pare and dice beets. Heat water and salt to boiling, add
beets, cover pan tightly to prevent escape of steam and heat again to
boiling. Reduce heat at once and simmer 25 40 minutes. Drain is
necessary. (Makes about 4 cups). To serve, season with pepper and
butter, for 8.

METHOD 2: Pare and dice beets as Method 1, then place in casserole,
add water and salt, cover and bake in moderate oven (375 F.) 45 to 50
minutes.

METHOD 3: Leave Roots on beets and cut off tops leaving at least 2" of
stems. Wash thoroughly, cover with boiling water and boil until
tender. Allow 1 to 3 hours for large beets. Drain rub off tops,
skins and roots. Slice, dice or serve whole, season as desired.

NOTE: METHOD 4: PRESSURE COOKER: Beets ( cut or sliced up ) Water: One half cup; Pounds
pressure: 15; Minutes to cook after Control jiggles: 6 minutes*;
Beets: (small, whole) Water: Three fourths cup; Pounds pressure 15; Minutes to
cook after control jiggles: 12 minutes*; Beets: (large, whole) Water:
Three fourths cup; Pounds Pressure 15; Minutes to cook after control jiggles:
18 minutes*; Reduce pressure instantly by placing under cold running
water.

Source: 250 Ways to Serve Fresh Vegetables, Culinary Arts Institute,
1940 Brought to you and yours via Nancy O'Brion and her MealMaster.
Posted to MMRecipes Digest V3 #220

Date: Tue, 13 Aug 1996 15:49:58 0500

From: pickell@cyberspc.mb.ca (S.Pickell)