Buttered Beets

Serves 4 to 6

This beet 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 canned vegetables that are actually quite good. These days, you can find vacuum-packed cooked beets in the produce department, which are even better than canned. Make this recipe in any amount needed.

Ingredients

• 2 cans (about 15-ounces each) sliced red beets (see notes below)
• 1 tablespoon butter, preferably unsalted, more or less to taste
• Salt and pepper to taste

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

Notes: When using canned vegetables or beans, I prefer to use no-salt-added or, at least, low-sodium products. I think they have a fresher flavor, especially those with no salt. Of course, you can use fresh beets when they are in season. Cook them in some water until tender; drain, peel, slice and reheat with butter as indicated.

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Pennsylvania Dutch Saying

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