1 1/2 pounds Beets (firm, smooth, deep red, fresh tops)
6 cups Water
1 Tbsp. Vinegar
1 tsp. Salt
Instructions
Cut off all but 2-inches of beet tops. Wash and leave whole. Heat water, vinegar, and salt to a boil and add beets. Cover and allow to boil until tender 35-45 minutes, then drain. Slip off the skin and remove roots and tops before slicing.
Originally Submitted
2/2/2014
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