Five Minute Beets
4 medium beets
1 tablespoon butter
Salt and fresh ground pepper
Fresh lemon juice or vinegar to taste
2 tablespoons chopped parsley, tarragon, dill or other herb
Grate beets into coarse shreds. Melt the butter in a skillet, add the 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 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 herbs. If you don't mind the shocking color, you can stir in a tablespoon of yogurt or sour cream, always a good addition to beets.
Vinegared Beets Nested in Their Greens
Deborah says that this recipe is perfect for small garden beets.
8 small beets
2-3 tsps butter or olive oil
Salt and freshly ground pepper
1 tsp balsamic or sherry vinegar
Remove the greens, scrub the beets, and steam until tender, 15 to 30 minutes. Peel and set aside. Steam the greens until tender, about 5 minutes, then toss with half the butter and season with salt and pepper. Arrange the greens in a nest on a plate. In another pan, heat the beets with the remaining butter. Add the vinegar and shake the pan until it evaporates. Spoon the beets into the center of the greens and serve.