Andrea Nakayama at Replenish PDX, adapted from The Gourmet Cookbook by Ruth Reichel

 ingredients:

• 3 Tbspns. butter (substitute ghee or olive oil)
• 1-1/2 pounds beets, peeled and coarsely grated (approx. 3-1/2 cups
• 1/4 tspn finely grated lime zest
• 1 Tbspn fresh lime juice, or to taste
• 3/4 tspn salt
• 1/4 tspn finely ground black pepper
• optional garnish: finely chopped scallion greens

preparation:

Melt 2 tablespoons butter or ghee, or warm olive oil, in large heavy skillet over moderately high heat. Add beets and lime zest and cook, stirring, until beets are crisp tender, about 5 minutes. Remove skillet from heat and stir in remaining 1 tablespoon butter or ghee or olive oil, lime juice, salt, and pepper. Serve with garnish, if desired.