• 1 pound beets
• 1 tablespoon butter
• Salt and freshly milled pepper

Grate the 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.  If you don’t mind the shocking color, serve with a dollop of yogurt on top.  (We think it is beautiful!)

Serves 4 to 6.

From Vegetarian Cooking for Everyone.