In article .net>,
Blinky the Shark > wrote:

> Questions: The beet page I looked at earlier said to leave an inch or a
> bit more of stems on the roots for boiling, as well as the tail of the
> root. The tail fell off when I was sliding the root's peel off (came
> right off; they were done), so that was kind of moot; but why the
> instruction to leave attached the inch of stem cluster? (I ended up
> cutting off the cooked stem stubs and eating them while I was peeling the
> roots.)

It's so they don't bleed into the water. Those look like some good
beets, and I hope you enjoyed them!

Me, I'd have roasted the little darlings whole (peeled), with a little
olive oil, some coarse salt and black pepper. Yuuuum.

Miche

--
Electricians do it in three phases