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

> Miche wrote:
>
> > 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!
>
> Thanks, and thanks to George, surely, for the non-bleed answers.
>
> As for quality, what does one look for, Miche?

Nice round even shape, deep colour, no obvious blemishes or damage.

> As for eatin', I did enjoy the greens I snacked on while cooking and
> cleaning, and as I type I'm eating the chilled stems with olive oil and
> lemon juice and pepper -- with a steak. Reheating the roots will have to
> wait until dinner, tomorrow.
>
> > Me, I'd have roasted the little darlings whole (peeled), with a little
> > olive oil, some coarse salt and black pepper. Yuuuum.
>
> Roasting's winning by a hair, here in the group, so far.

And for good reason. Seriously, you'll never boil beets again.

Miche

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