3-4 beets, about 1 pound
1 tablespoon butter
Salt and pepper
Lemon juice or vinegar to taste
2 tablespoons chopped parsley, tarragon, dill, or other herb

Grate beets into shreds. Melt butter in skillet, add beets, and toss them with ½ teaspoon salt and pepper to taste. Add ¼ cup water, then cover pan and cook over medium heat until beets are tender. Remove lid and raise the heat to boil off any excess water. Season with lemon juice or vinegar (balsamic or red wine is good) and toss with the herb.

If you don’t mind the shocking color, you can stir in a tablespoon of yogurt or sour cream.

 

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