Cooking Beets first:
Wash and cut off all but 1 inch of the tops. Do not cut off the roots, and do not pare.
Cook beets whole, without salt, until tender (5 to 10 minutes in pressure saucepan, or 50 to 60 minutes in boiling water to cover). Drain, drop in cold water for a moment, and slip off the skins with your fingers. Leave whole, cut into quarters or slice (an egg slicer does job quickly). Dot with butter, and season, or serve one of the following ways:
Cut hot boiled beets in thin slices. for 4 beets, add 3 tablespoons of butter, 1 1/2 tablespoons of sugar, and 1/2 teaspoon of salt. Reheat.
Pickled Beets Recipe
Slice cooked beets about an 1/8 in thick and cover with mild cider vinegar or 1 cup white vinegar boiled 5 minutes with 1/2 cup sugar. Add a few caraway seeds for extra zest. Serve lukewarm or cold in small individual dish.