I’d like to ask about beets. I’ve read about things to do with them before, but the few times I’ve given it an honest shot, I’ve found them really hard to deal with. How do you deal with/avoid the massive red mess they make? What’s the best way to remove the skin? How do I tell when they are cooked enough–and should they be taking *so* long to cook?
So I hope Charlie and everyone will check in next week when I explore the world of that beautiful root veggie, the beet!
Happy weekend and happy eating to all!