5-Minute Beets from Deborah Madison’s Vegetarian Cooking for Everyone
-Take the tops off of 1 bunch of beets.
-Grate them into coarse shreds.
-Melt 1 TBS butter in a skillet then add the beets and toss them with ½ tsp 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 taste the heat to boil off any excess water.
-Taste for salt and season with a little lemon juice or Balsamic vinegar.
-Toss with 2 TBS chopped basil.
-This dish is nice served with a dollop of yogurt or sour cream.