10 Minute Beets

Recipe courtesy of Deborah Madison

4 beets, about 1 pound

1 tablespoon butter

Salt and freshly milled pepper

Lemon juice or vinegar to taste

2 tablespoons chopped parsley, dill, basil, or other herb of choice

Preparation:

Grate them into coarse shreds. Melt the butter in a skillet, add the beets, and toss them with ½ teaspoon salt & pepper to taste. Add ¼ cup of 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.

Season with a little lemon juice, or balsamic or red wine vinegar.

Then add the chopped herb. ( you can also add a tablespoon of yogurt or sour cream) You can also par-boil the beets, and then finish them on the grill (sliced in ½ inch rounds).

Sweet!