Monday, February 17, 2014
1 basket fresh Beets, scrubbed
2 tablespoons Butter
1 teaspoon salt
Cut the tops and bottoms off of the beets. Place in a steaming apparatus of what you have. Cover and steam until fork tender, about 30 minutes. Remove and allow to cool enough to handle. Using a spoon, carefully remove the skin. Cut into even wedges.
Heat a skillet over medium heat. Add in the butter, the beets, and the salt. Stir/toss occasionally for about 5 minutes. Remove from heat and serve immediately.