ah, you gotta love em or hate em!!
i get monthly urges to get some big fat organic ones,
boil them for 30 min untill the knife just slips out with ease (al
dente)...
then i drain them and fill the pot with cold water to cool down and
skin them,
meanwhile i mix 1part white vinegar with 3parts of tepid water and a
teaspoon of kosher salt (or a little less depending on if they are
small beets)
cut the beets into smaller cubes and submerge into the brine in an
airtight jar
and mMMMMMMm yea......i eat them on salad...with organic cottage cheeze
and top with chow mein noodles....or if you prefer cut some thin slices
of red
onion to mix with the beets....they stay good for at LEAST month...

and i love adding the beet brine to vegtable juice/tomato juice and
even better
bloody marys !!gives it such a nice flavor.and the color is so fitting
for it as well .

http://minstrelsculinaryendeavors.blogspot.com/ this weeks blog BEER!!