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Procedures: 1  Preheat oven to 350 degrees Fahrenheit. 2  Wash beets thoroughly, leaving skins on. 3  Place beets in a small baking dish or roasting pan, toss with 2 tablespoons of coconut oil, cover and bake for 45 to 60 minutes or until tender.  For the greens: heat remaining coconut oil in a skillet over medium-low heat.
You can find recommendations for the quantity of vegetables to start with for different kinds of recipes here. To blanch: Bring 16 cups of water per pound of prepped vegetables to a boil in a large pot. Add the vegetables, cover, return to a boil and cook for 2 minutes (cook beets for 5 minutes). Transfer the vegetables to a large bowl of ice water to cool; drain. Divide the vegetables among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids.