Instructions: Water level high

Put the beets in the steaming basket, cover, and steam until very tender when pierced with a small knife, 30-40 mins. Remove from the steamer and let stand until cool enough to handle. Meanwhile stir together the yogurt, sour cream, lemon juice and salt in a medium bowl. Using a small knife, peel and trim the beets. Cut them into 1/3" to 1/2" thick slices and cut the slices into 1/3" to 1/2" thick strips. Add to the yogurt mixture and toss gently to mix. Refrigerate until very cold, 2-3 hours. Just before serving, taste the beets for salt and pepper, adjust as needed. Sprinkle with the chives and serve cold. These recipes are from a super book called Cooking with Steam by Stephanie Lyness,

19.95 US or 26.45 Can. This bok is for Electric Steamers and at the beginning of the book she compares different Steamers. She has a lot of hints and tips spread through out the book. All of the recipes I have tried have been very good. I am very concerned about fats in my families diets and cooking by steam is a really good way to take fat from cooking out of your diet. Cooking vegetables in the steamer lets all the natural flavour come through. I would definately reccomend this book.

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