Ater making Harvard beets, (several good recipes on this thread), I add a small can of mandarin oranges. mmmm.
whenever I try roasted beets, they seem to turn out stringy, dry, and tough. What am I doing wrong? Roasted beets sound so good, but not the way I do them...
sounds weird, but yummy: I heat my pickled beets to eat as a veggie dish, often dice a pickled beet to add to a green salad.