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.