Five Minute Beets

Ingredients
4 beets, about 1 pound
1 tablespoon butter
Salt and fresh milled pepper
Fresh squeezed lemon juice, orange juice, or vinegar to taste
2 tablespoons chopped parsley, tarragon, dill, or other herb

Directions
Grate beets into coarse shreds.  Melt the butter in a skillet, add the beets, and toss them with ½ teaspoon salt and pepper to taste.  Add ¼ cup water, then cover the pan and cook over medium heat until the beets are tender.  Remove the lid and raise the heat to boil off any excess water.  Taste for salt, season with a little lemon juice or vinegar-balsamic or red wine is good-and toss with the herb.  If you don’t mind the shocking color, you can stir in a tablespoon of yogurt or sour cream, always a good tasting addition to beets.

Serves:  4-6

Recipe by:  Deborah Madison, Vegetarian Cooking for Everyone, Broadway Books, New York, NY, 1997.