This method can be used with other root vegetables as well, including celeriac!

4 beets, about 1 pound
1 T butter
salt and pepper, to taste
1/4 cup water or stock
lemon juice or vinegar, to taste
2 T chopped parsley, tarragon, dill, or other herb
1 – 2 T plain yogurt or sour cream, optional

1. Grate beets into coarse shreds.

2. Melt butter in skillet, add the beets and toss them with 1/2 teaspoon salt and pepper to taste. Add 1/4 cup water or stock, then cover the pan and cook over medium heat until the beets are tender, 5 to 10 minutes. Remove the lid and 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 herb.

3. If you don’t mind the pink color that will result, you can stir in a tablespoon of yogurt or sour cream.