Miche wrote:

> 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.

One of 'em wasn't very round; it looked it once was but then someone very
heavy sat on it. But even that one showed no actual 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.

We'll see. Thanks, again.


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