Monday, January 17, 2005

Thanks, Cheryl!

Thanks for the big beautiful beets plucked right from the earth... and for being such a great hand model.


  1. They look great. Yum...beets

  2. Yep... and so simple to prepare!

    Boiled Beets
    1 1/2 pounds beets, trimmed
    2 tablespoon lemon juice or vinegar

    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.,,FOOD_9936_4273,00.html

  3. Thanks for the cooking tip! I usually just boil them with butter. I end up with pink/purple/red fingers after I peel them! Vineger and lemon..sounds good.

  4. Like many experiencing post-holiday self-loathing, butter is a bit of a no-no for me for awhile... I sprinkled them with rice vinegar and let them cool in the fridge. De-lish!