- 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
- Grate beets into coarse shreds.
- Melt butter in a skillet, add beets, and toss them with 1/2 tsp. salt and pepper to taste.
- Add 1/4 cup water, then cover the pan and cook over medium heat until 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), and toss with herb.
- Makes 4-6 servings.