With their bright purple-red color staining fingers and pages of the cookbook, the mark of the beet is unmistakable. The lime zest and juice in this recipe brighten the beets’ flavor, making this dish a perfect accompaniment to grilled beef or pork in the summer. Taking about 15 minutes to prepare from start to finish, this recipe is extremely quick and easy. Grate the beets in a food processor for even faster preparation. And don’t throw away the leafy green tops of the beets: they can be prepared like Swiss chard.
3 Tablespoons unsalted butter
1½ pounds beets, peeled and coarsely grated (3½ cups)
¼ teaspoon finely grated lime zest
1 tablespoon fresh lime juice, or to taste
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
finely chopped scallion greens to garnish
Melt 2 tablespoons butter in a 10- to 12-inch heavy skillet over moderately high heat. Add beets and lime zest and cook, stirring, until beets are crisp-tender, about 5 minutes. Remove skillet from heat and stir in remaining 1 tablespoon butter, lime juice, salt and pepper. Garnish with scallion greens.
From The Gourmet Cookbook.