Believe it or not when our farmer in training comes in from playing …errr.. caring for the chickens and she sees beets being prepared for dinner she says “Yummy Beets!”.

If the thought of beets makes you plug your nose and put it down the hatch try one of these receipes – you might change your mind & even hear “Yummy Beets!”.

Honeyed Beets
1/2 cup honey
2 tbsp. vinegar
1 lb. cooked beets (or 2 cans sliced beets)
2 tbsp. butter
1 medium onion, slice and separated into rings

In a saucepan blend honey, vinegar & 2 tbsp. beet liquid. Add butter, beets and onion rings. Simmer until heated through, stirring occasionally. Do not overcook as onion rings should remain crisp.

Makes 8 servings. Taken from a Farmhouse Cookbook.

Pineapple Beets
1 can pineapple chunks
1/2 cup water
1/3 cup cider vinegar
4 tbsp. brown sugar
1 tbsp. cornstarch
1/2 tsp. salt
1/8 tsp. ground ginger
1 lb. cooked beets (or 2 cans sliced beets, drained)

Drain pineapple and mix with water and vinegar. Mix brown sugar, cornstarch, salt and ginger; add vinegar mixture. Cook until thickened, stirring constantly. Add beets, then heat to boilinbg. Just before serving, mix pineapple into hot mixture.

Makes 8 servings. Taken from a Farmhouse Cookbook.

Fresh beets can be boiled, roasted, microwaved, sauteed, steamed or charcoal roasted.

Wash the beets and trim off greens. Reserve greens for another use.

Place trimmed beets in a roasting pan and add a little water for steam. Roast the beets at 425 degrees F for 30 to 45 minutes (cover the pan with foil) or until the beets are easily pierced with a knife. Slip off the skins under running water and slice or dice.

If boiling, cook the beets for 20 to 30 minutes, or until tender.

If using a microwave oven, cook the beets with a little water for 8 to 15 minutes.

Here is another method for Roasting Beets:
http://localfoods.about.com/od/preparationtips/ss/How-To-Roast-Beets.htm