Five-Minute Beets

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.

Oven Roasted Beets

2 cups topped and washed beets (leave the skin on, it tastes great)
-cut big beets to the same size as small beets
1 Tablespoon butter, olive oil, or sesame oil
1 teaspoon cumin seed
½ cup chopped walnuts

Preheat oven to 375. Bring beets to a boil in enough water to cover for 8 minutes and drain water. While the beets are still hot add oil, cumin, walnuts, salt and pepper and toss until all are coated in oil/butter. Add to a baking dish and bake, turning a couple times, until beets are soft all the way through. Serve hot. Try adding goat cheese as they come out of the oven.