Boil 2 big bunches of chopped beets and beet greens for
one hour in two quarts of water with a little salt and a bay leaf, and
one cup of sugar as for lemonade. When cooked, add enough lemon to
balance the sugar, as for lemonade (4 or 5 lemons or more).Icy chill; serve with hot boiled potatoes on side and a dollop of sour cream in the middle of red cold beet soup. On side also: spring salad (tomatoes, onions, lettuce, radishes, cucumbers).
via brainpickings.org
