Shredded Beets

  • 4 beets, about 1 lb.
  • 1 tbsp. butter
  • Salt & fresh ground pepper
  • Lemon juice or vinegar to taste
  • 2 tbsp. chopped parsley, tarragon, dill, or other herb
  1. Grate beets into coarse shreds.
  2. Melt butter in a skillet, add beets, and toss them with 1/2 tsp. salt and pepper to taste.
  3. Add 1/4 cup water, then cover the pan and cook over medium heat until beets are tender.
  4. Remove the lid and raise the heat to boil off any excess water.
  5. Taste for salt, season with a little lemon juice or vinegar (balsamic or red wine), and toss with herb.
  6. Makes 4-6 servings.

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