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Garden fresh beets of all colors are delicious when boiled.  Serve as an hors d’oeuvre (shown above) or as a side dish.

1 bunch of garden fresh beets
a generous drizzle of extra virgin olive oil
1-2 grinds pepper
2 pinches of salt
edible flowers for garnish

Wash the beets and just cut the green tops off.   Fill a larger saucepan with water and a generous pinch of salt.

When the water reaches the boiling point add the whole, unpeeled beets. Boil for 25-45 minutes (depending on the size of the bunch) until beets are tender.

Remove from the heat and run under cold water to stop the cooking process.  Peel the beets, slice or quarter and place on a platter.  Drizzle with oil, salt, pepper and garnish with edible flowers.

If you are preparing these for a dinner party, it’s fun to use some of the red beet stain for the apples of your cheeks for an all natural glow!

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