Beets Recipe

Cut off all but 1 inch of the beet tops; do not pare or remove the roots. Drop the beets into enough boiling water to cover them, and cook them, uncovered, until they are tender, allowing 30 minutes to 1 hour, depending on the age of the beets. Drain the beets, drop them in cold water for a minutes or two to cool them slightly, then slip off the skins. Leave them whole or quarter them, or slice them with an egg slicer. Toss them with butter,salt and pepper to taste, then some chopped parsley, and reheat them, if necessary, before serving.

Sugared Beets:
Toss each pound(about 2 cups) of sliced, cooked beets with 2 tablespoons butter, 1 teaspoon sugar, and 1/2 teaspoon salt. Reheat, if necesary, before serving.

Pickled Beets:
Mix 1/2 cup vinegar with 1/4 cup sugar and boil for 5 minutes. Add 1 teaspoon caraway seeds and 1/4 teaspoon salt. Pour over 1 pound (about 2 cups)of sliced, cooked beets and serve cold or at room temperature.