It's spring, and that means a whole host of fresh vegetables are coming into our world that have been lacking for overlong. No matter where you live, you can start harvesting beets in early May, and because they are so packed with nutrition, your body will feel ever so glad that you did. These red and gold beauties have trace elements and nutrition in abundance, but very little in the way of calories, so feel free to eat as many as you like. I especially like their earthy goodness paired with some crisp grilled asparagus -- it's a bowl of springtime.
4-6 fresh beets, scrubbed well and diced
One medium-sized yellow onion, diced
Two - Four cloves minced garlic
Fresh ground white pepper
Squeeze lemon juice into a large, heavy pot. I like to use my 6 quart stock pot for this recipe, but you can use nearly anything as long as it transmits heat well and has a tight-fitting lid. Add the rest of the ingredients and stir. Bring juice to a boil and then reduce heat and cover the pot. Simmer until the beets are tender, stirring occasionally and adding water as needed to prevent sticking.