Beets are a very underrated veggie. They are delicious, naturally sweet, and rich in vitamins and minerals, and a great compliment to any meal. The outdoor farmers markets have beets of many colors, such as yellow, striped, light red and the well known purple.

Sweet and tart beets

5 or 6 beets, trimmed, but not peeled

2 T. brown sugar

1/2 stick butter or soy margarine

1 1/2 T. white vinegar

Salt and pepper to taste

Cook or bake the beets until tender. Remove and let cool. Peel and julienne the beets. Heat the butter in a skillet, add the beets, and sugar and sauté for two minutes, and add the vinegar salt and pepper. I like to serve this dish on a large platter with a variety of other veggies and rice pilaf.

Pureed beets

4 beets, any color

1 tsp. lime juice (fresh only)

1 T. sour cream

1 T. butter or margarine

1 T. heavy cream (soy milk is great)

2 T. olive oil

Salt and pepper

Wash the beets well, cut into quarters, put them skin down on a cookie sheet, pour the oil over them and salt and pepper.  Put them uncovered in a 350 degree oven for about 35 to 40 minutes, until tender, remove  and cool a little.  When cool enough to handle, remove the skin, put all the ingredients in a food processor and blend until well pureed, serve as a side dish with other pureed vegetables, such as carrots, and peas for a nice color combination.