Boiled Beets from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Cut off the beet top and save for boiling or puree or gumbo. Soak the Beets in cold fresh water and wash well, taking off every particle of earth that may adhere. Wash them carefully, without scrap...
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Ingredients
- 6 Beet Roots
- 2 Quarts of Water
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