Beets

Beets: Wash 4 or 5 large fresh beets or 8 small ones thoroughly. Rinse. Drain. Pare. Slice thin or cut in sticks. Cook in small amount of salted boiling water in covered saucepan  until tender. Add any one of these seasonings:  1 tablespoon of lemon juice. Two or three tablespoons of sautéed chopped onion. One fourth teaspoon  of powdered cloves or allspice. 1 tablespoon of prepared horseradish with 1 cup of commercial sour cream or 1/2 cup of mild vinegar. With sour cream or vinegar, reheat beets a few minutes. Serve hot. Makes 4 servings

Beets are the one vegetables in my opinion nearly as good canned as fresh, and much less trouble. 

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Beet Appetizer: Fold baby beets into generous amounts of sour cream. Serve on a lettuce leaf Related Links: Beet Burgers Beet Cakes  Beet Relish Beet Soufflé Luscious Beet Salad with Toasted Pumpkin Seeds  Selecting, Storing and Serving Ohio Beets Watch Your Garden Grow - Beet