Creamed Young Beets

From 1913:

Do not cut off the bottom root, and leave on an inch or so of the stem above the beet to prevent bleeding. Cook until tender in boiling salted water. Rub the skins off, remove the tops and tails of the beets and slice them thin. Have ready in a double boiler a cup of cream or one of milk to which you have added a tablespoon… Continue reading