Recipe: Grated Sauteed Beets

GRATED SAUTEED BEETS

"Note the addition of lemon juice in this simple recipe, which helps the anthocyanin pigments do their job -- which is to produce a beautiful red vegetable."

5 medium beets (each measuring 1 1/2 to 2-1/2 inches), washed and peeled (if the beets are young and small, no need to peel)
4 tablespoons butter
Fresh lemon juice
About 2 tablespoons chicken or vegetable broth or water, if necessary
Salt and ground white pepper to taste
Chopped fresh dill weed or parsley (for garnish)

Coarsely grate the beets. You will have about 2 1/2 cups.

Melt butter in a large, heavy skillet. Add beets and stir to coat with butter, then sprinkle with lemon juice to taste. Cover and cook over medium to low heat for approximately 10 minutes, checking occasionally to see that the beets don't burn, adding a few spoonfuls of broth or water to prevent sticking, if necessary. Cook just until tender, then season with salt, pepper and additional lemon juice, if needed. Sprinkle with dill or parsley.

Makes 4 servings
Adapted from source: Victory Garden Cookbook by Marian Morash