Nov 11, 2006
Beets with Balsamic Vinegar
- 4 beets (about 1 lb), coarsely shredded
- 1 tbsp butter
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup water
- balsamic vinegar
- Melt the butter in a skillet. Add the beets and season with salt and pepper.
- Add the water. Cover and cook on medium a few minutes until the beets are tender.
- Remove the lid and bring to a boil to evaporate excess water.
- Check seasoning. Add the vinegar to taste.
- Serve.
Recent Comments