We raise beets in our garden. Just pull them, cut off the tops, leaving about 1 1/2 inches of the stems. Wash good, put in a kettle of water and boil until fork tender. Pour off the water, and replace with cold water. When cool enough to handle, peel. I like them sliced and reheated with butter. Also, I like Harvard Beets. Combine 1 tablespoon cornstarch, 2 - 4 tablespoons sugar, 1/2 tablespoon salt, 1/4 cup vinegar, 1/4 cup water, and 2 tablespoons margarine. Bring to a boil and cook until thick. Stir in beets and let stand until sauce is red. I also can pickled beets. Combine equal parts vinegar and sugar. Bring to a boil. Add a hand full of whole cloves. Put beets in boiling liquid and bring to boil again. Place beets into hot sterilized jars, cover with liquid and add 1/2 teaspoon salt per pint. Seal with 2-piece lids. Place in boiling water bath and process for 10 minutes to assure seal.