BUTTERED BEETS

SERVES 6 to 8

This recipe is so quick, easy and delicious. This is the way my grandmother and my mother made red beets most often. My grandmother used beets she had canned during the harvest season. My mother used store-bought canned beets, as they are one of the vegetables that stand up well to commercial canning. These days, you can find vacuum-packed cooked beets in the produce department, which are even better. Of course, you can use fresh when they are in season. Just cook them in some water, drain, peel, slice and proceed with the recipe. This recipe can be made in any amount desired.

• 3 cans (15.25 ounces each) red beet slices
• 1 tablespoon butter (more or less to taste)
• Salt and pepper to taste

Drain most of the juice from the beets. Heat in a saucepan on the stovetop, or microwave on high for 2 to 3 minutes in a microwave-safe dish. When hot, add butter, salt and pepper. Stir until the butter has melted. Serve and enjoy.