For anyone who has scalded finger tips peeling boiled beets, this idea may help. I cut the tops off the beets, leaving a little stem on, and wash off dirt and sand, and put them into a stock pot, largest ones at the bottom. I then fill it with hot water to cover, and bring the whole thing to a boil. Then I shut it off and leave it overnight. The beets are cooked through in the morning, and it's not painful to skin them. Today I am looking forwards to cutting them up with the large ripple cutter I found at a garage sale. My husbands grandmother had a little one she made harvard beets with, but I wore two little ones out, as I cut cheese, small zucchini, and carrots with them, too. So I was incredibly pleased to find a Pampered Chef one for a bargain price. So to work now...
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