On 2018-10-07 3:24 PM, Wayne Boatwright wrote:

> My mother and grandmother always made pickled beets, enough to last
> out the year. My mother sometimes made Harard Beets that I really
> liked, especially as a kid.

My son never had beets when he was a kid. I had no problem with them,
but my wife hates them. It is one of the few things she will not eat.
So I was surprised to discover when my son moved back this way that he
had developed a taste for pickled beets. He loves them.


Most of time nowadays I just trip the
> root and top ends to about 1-1/2 inches and steam them in a covered
> casserole in the oven. When cool enough to handle I slip off the
> skins, then either slice or cut in wedges and season with butter,
> salt and pepper, and a pinch of thyme.
>
>
>