Am Freitag, 7. Juli 2017 03:39:06 UTC+2 schrieb notbob:
> I got me some fresh organic beets w/ tops. I'd like to cook the tops
> (greens?) and make the fist sized roots into cold canned "marinated"
> beet roots to add to my salads.
>
> Any suggestions?

Red beets?
Treat the tops like young chard (it's basically the same), Italian recipes
work nicely, Korean do, too.
Don't cut or peel the roots before cooking, they would bleed out.
Do that after cooking. Clean your hands with lemon juice afterwards or
use rubber gloves.
Pickle them (the beets!) like gherkins.

Bye, Sanne.