Five-Minute Beets

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* Exported from MasterCook *

 

Five-Minute Beets

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 339

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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4 beets -- about 1 pound

1 tablespoon butter

Salt and freshly milled pepper

Lemon juice or vinegar -- to taste

2 tablespoons chopped parsley

OR tarragon or dill or other herb

 

Serves 4 to 6

 

Grated beets cook quickly - if not in 5 minutes, maybe in 8 or 10. The

same method, in fact, saves time with other root vegetables as well.

 

Grate them in to coarse shreds. Melt the butter in a skillet, add the

beets, and toss them with 1/2 teaspoon salt and pepper to taste. Add 1/4

cup water, then cover the pan and cook over medium beat until the beets are

tender. Remove the lid and raise the heat to 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. If you don't mind

the shocking color, you can stir in a tablespoon of yogurt or sour cream,

always a good- tasting addition to beets.

 

Variations: Cook the beets in fresh orange juice or stir in a slice or two

of Mustard butter, at the end. The herb salts, especially the one with

fennel seed, make an interesting change from plain salt. (See separate

recipes.)

 

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