Instructions: Peel washed beets with vegetable parer. Shred coarsely into heavy saucepan. Add butter, water, vinegar, sugar, cayenne, salt and pepper.

Stir. Cover, cook over medium heat about 8 minutes, stirring several times with a fork, until shreds are tender but crisp. Add a little extra water if needed to prevent sticking. Serve hot or cold with sour cream.

Sprinkle sour cream with chives or onion tops.

*Note: Oil can be used instead of butter, then serve beets cold, with or without sour cream. Or cook ahead and reheat.

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