14 pounds fresh beets (AP) (11 lb EP)
4 ounces margarine, melted
1 ounce salt (1 1/2 tbsp)
1. Cut off all but 2 inches of the beet tops. Wash beets and leave whole, with root ends attached. Boil or steam until tender. Drain. Run cold water over beets. Slip off skins and remove root ends. Slice, dice, or cut into shoestring pieces.
2. Pour margarine over cooked beets and sprinkle with salt. Heat to serving temperature.
4 ounces margarine, melted
1 ounce salt (1 1/2 tbsp)
1. Cut off all but 2 inches of the beet tops. Wash beets and leave whole, with root ends attached. Boil or steam until tender. Drain. Run cold water over beets. Slip off skins and remove root ends. Slice, dice, or cut into shoestring pieces.
2. Pour margarine over cooked beets and sprinkle with salt. Heat to serving temperature.
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