Preparing Beets for Borscht

"As I said earlier, we are going to be using canned beets for this recipe, just because it's a lot easier than having to deal with the messy beets. And, these are whole beets packed in water and salt. There's no vinegar, there's not pickled beets here, but you'll see there's a lot of liquid here. This red liquid I'm going to pour out, oops, the cooking juice. Looks like a Hitchcock movie in the sink. And now I'm just going to pour the rest out into here and rinse. O.k. we've just finished letting them drip and they are ready to go in the food processor, just like, like this. And, this is such a traditional way the Russians eat canned beets all the time, so there's nothing really non-traditional about using canned beets, and they taste absolutely the same, as delicious as using fresh beets. But, as you can see it's so much more convenient."