Unfortunately few Americans like beets. This is one way of eating them I have always enjoyed, besides simply cooked and served with butter.
Yield: About 2 CUP
Cook Time: 15 Minutes
Tip: Fresh beets, properly cooked, will provide more nutrition than canned. I have tried four different methods for cooking beets: boiled, baked, pressure cooked, and steamed. For slices, as used in this recipe, steaming gives the best result for tenderness and preserving nutritional value.
Tip: If I want them whole for grating or dicing, I pressure cook them for 25 - 30 minutes with 2 CUP water at 15 LB pressure, or boil gently until just tender.
|||1/2 CUP||46||+1 g (8%)||||11 g (90%)||2 g|
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