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Melissa’s Beets are a delicious snack, addition or garnish, and are available in a variety of colors. The most common beet has deep red roots with purple red tops and large green leaves.
Cut off the tops, leaving an inch or so of stem to prevent too much bleeding. Then scrub lightly. Larger beets should be peeled. If cooked whole, peel the beets afterwards under cold water. The skins slip right off. Enjoy all beets cold or cooked in salads, soups, pickled or solo.
Melissa’s Beets can be stored in the refrigerator up to 10 days before eating. Slice after they've been cooked. Remove beet greens and eat within a day or two.
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