Here’s a new tip that I just discovered. I’m kicking myself that I did not think of it sooner. Want to make harvard beets? Or something else that needs cooked beets? Don’t spend an hour roasting them, then let them cool a little, then peel off the skin, then chop and re-heat them… just use a potato peeler. Peel them. Then chop and cook them as desired.
Sigh. And it only took me two years of loving beets to think of that.
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