BOILED BEETS
These boiled beets offer a simple yet satisfying way to enjoy the earthy sweetness of this root vegetable. The recipe highlights the natural flavors of the beets, whether served hot with butter or cold in a refreshing salad. This classic preparation is a versatile side dish, perfect for any meal.
Ingredients
- 4 medium Beets
- 2 tablespoons White vinegar
- 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 2 tablespoons Butter, melted (Quantity estimated (not specified in original recipe))
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Instructions
- 1Carefully wash the beets, taking care not to break the skin, roots, or crown. This helps retain their color. Place the beets in a large pot.
- 2Add enough boiling water to the pot to cover the beets. Add the vinegar. Boil steadily, keeping the beets well covered with water. Cook for about 1 1/2 to 2 hours for small beets, and 2 to 3 1/2 hours for large beets, or until tender.
- 3If serving hot, cut off the roots and crown, rub off the skin, and slice. Arrange on a hot vegetable dish and pour over melted butter. If serving cold, let the beets cool completely. Then, cut into thin slices, sprinkle with salt and pepper, and drizzle with vinegar.
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