1 fresh whole lemon 2 T. butter 1 T. sugar 8 cooked beets, quartered if large, or baby beets 1 T. chopped parsley
Grate lemon rind and reserve. Squeeze juice. Melt butter in a saucepan and add sugar and lemon juice and cook over moderate heat about 5 minutes, or until slightly syrupy. Add the cooked beets and heat, stirring. Garnish with lemon rind and chopped parsley.
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