The tangy flavor of these julienned, sweet and sour beets makes them a wonderful companion to hearty roasts, such as pork or game.
8 medium beets, unpeeled
3 tablespoons butter
Salt and freshly ground black pepper
1/4 cup red wine vinegar
1-1/2 tablespoons sugar
1 Drop the beets into a large pot of boiling, salted water and cook, uncovered, at a gentle bubble until tender. Or microwave the beets by enclosing each one in plastic wrap and arranging them in a circle inside the oven. Cook on high power for 15 to 18 minutes, turning the beets every 5 minutes.
2. Transfer the cooked beets to a colander set under cold running water. When they are cool enough to handle, peel and slice into 1/4-inch-thick rounds. Cut the rounds into narrow strips.
3. Melt the butter in a large skillet and add the beets, tossing to coat evenly. Season with salt and pepper. Pour in the vinegar and sprinkle on the sugar. Cook, stirring, over medium heat until the liquid is evaporated. Serve at once.