Beets are a great buy and high in nutrition. Fresh beets have it way over canned; less contaminants, more vitamins and flavor. They help lower blood pressure, and more. Not only that, but you can eat every part of them except the skin on the beet. Choose fresh ones of uniform size, and that, hopefully, haven't had the stems and leaves removed or bent over and crushed too badly.
Cut beets from the stems, leaving about 1/2" to 1" of stem. Be careful not to scratch or puncture the beets. Place in a pressure cooker with a cup of water and a small glug of apple cider vinegar to preserve the lovely color. Place on high heat; when pressure cooker is up to pressure, lower heat and cook for 20 to 30 minutes, depending on size of beets. Remove from heat, running cooker under cold water to de-pressurize, remove top and set aside to cool. Then use them as you wish; some suggestions are Yale Beets or Harvard Beets. Or just slice them and serve hot with a dab of butter or orange marmelade.
Meanwhile . cut the stems from the leaves. Wash the leaves thoroughly, removing any that are too crushed or damaged to eat. Some people like them shredded raw in salad. I prefer them steamed slightly until tender, and eaten with a dab of mayonnaise.
The stems are great too, and high
in nutrition. Here's a good way to use them.
Pickled Beet Stems
Stems from one bunch of fresh
Trim any unwholesome parts from the stems. Cut into 1/2 inch pieces and place in a glass jar or ceramic dish. Combine the rest of the ingredients and bring to a boil. Remove the clove(s) and pour the hot liquid over the stems. When cool, place in a glass or plastic covered container; preferably a clean jar. If stems aren't covered, add a little more vinegar to cover them. Refrigerate for at least a day.
These will keep in the
refrigerator for quite some time and can be nibbled as a snack, perhaps with a
bit of cheese, or added to salads for color, flavor and nutrition.