More fun with Beets

...the family-run veggie stand next to us at the Downtown Des Moines Farmers' Market gave us FOUR bunches of beets on Saturday. It was like that joke where someone breaks your back windshield and throws in an accordion.

I made FOUR recipes from my new fave cookbook of the summer (and maybe forever), Madhur Jaffrey's World Vegetarian. This was one of them. it's super easy and it's flippin' delicious. Don't wear white when you make it.

3 tbsp olive oil
1/2 tsp whole brown mustard seeds
2 large shallots, peeled & slivered
1 fresh hot chile in thin slices
1 pound beets, peeled & coarsely grated
1 tsp salt
1 tsp lemon juice

Put oil in large frying pan over medium high heat. When hot, add mustard seeds. Add shallots & chile; fry 30 seconds til the shallots brown lightly. Add beets and stir for a moment. Add salt and 1/2 cup water. Bring to a boil, cover & turn heat to low. Cook 10 minutes.
Uncover, add lemon juice & stir. Cover & remove from heat.

For Saltlickers beets, just roast 'em and throw on a splash of vinegar with a dash of Whassamatterhorn. Ta-da!