Five-Minute Beets
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. Variation: Cook the beets in fresh orange juice instead of water.
- 4 beets, about 1 pound
- 1 tablespoon butter
- Salt and freshly milled pepper
- Lemon juice or vinegar to taste
- 2 tablespoons chopped parsley, tarragon, dill or other herb
Instructions
- 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.
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