1 pound beets (approx 4-5)

6 cups water

1 tablespoon vinegar (to preserve color)

salt (if desired)

Cut off all but 1 inch of beet tops. Wash beets; leave whole with root ends attached.

Heat water, vinegar, and salt to boiling. Add beets. Cover and heat to boiling; reduce heat. Boil 40 - 50 minutes or until tender; drain. Run cold water over beets; slip off skins and remove root ends. Slice, dice, or cut into julienne strips.