Leave the root and part of the stem intact until the beet is cooked. The skin should slip easily off the beet under cold, running water.
Recipe by Oxmoor House January 2003
Oxmoor House Healthy Eating Collection
60 calories; fat 1.5g; saturated fat 0.8g; protein 1.6g; carbohydrates 10.9g; cholesterol 3mg; iron 0.7mg; sodium 126mg; calories from fat 21%; fiber 2.4g; calcium 18mg.