Cut off tops about 3 inches from the beets. If the leaves and stems are tender they may be cooked like spinach and served as greens. Do not cut off the main or tap root. Wash beets thoroughly, but carefully, taking care not to break the skin or the tap rooot, as broken skin or root permits the beet to “bleed.” Cover the beets with water either hot or cold and boil gently in covered kettle until tender-from 30 to 45 minutes, depending size. Drain, cool and slip off stems and skins. Slice, dice or rice beets and re-heat, adding melted butter. A little chopped chives or parsley adds to the attractiveness of beets, and many persons prefer them served with vinegar or lemon juice. Allow 2 bunches of beets for 5 servings. Stems may be buttered and served with the beets or served separately at another meal. We like buttered beets unsalted, you may want salt.

My Note: We liked them unsalted? If Meta says so, hmmm.