http://www.lawrence.com/users/photos/2014/jun/04/274655/

Local beet season has begun. For beet lovers, that means about six weeks of uninterrupted, local deliciousness. For those who don’t have much love for the rosy roots, it can mean almost two months of avoidance tactics.

I am a beet lover. Always have been (thanks, Mom), always will be. My husband, on the other hand, isn’t. He’s more of a beet tolerator. He’ll eat them because I like them and because he has made a lifelong claim that he’ll pretty much eat anything (which is mostly true), but he most definitely doesn’t enjoy this time of year.

So, when we finally got a bunch of beets in our Rolling Prairie CSA, I was super surprised that he suggested we eat them. In a new side dish of all things.

Obviously, I was on on board.

Thus, because, amazingly, we haven’t made every recipe in the fabulous Rolling Prairie Cookbook by Merc savant Nancy O’Connor, we made for the first time a recipe that was quick and easy, even for a packed Monday night: Quick grated beets.

They were indeed super quick (we made them while reheating leftovers) and they were totally delicious (says the girl who ate three of the four servings). But, hey, the hubby ate one serving and suggested it.

That’s a total win right there. Thus, if your house is a house divided over beets, or even if it’s not, definitely give this little recipe a try.

Quick Grated Beets

4 medium-sized beets

1 tablespoon butter or olive oil (we used coconut oil)

1 to 3 tablespoons lemon juice (to taste)

3 to 6 tablespoons water or vegetable stock

1/2 teaspoon salt

Freshly ground black pepper to taste

Chopped fresh dill or parsley

Wash, peel and coarsely grate beets. Heat butter or oil in a medium-sized skillet over medium-low heat. Add beets, and stir to coat well. Sprinkle with lemon juice, cover and cook for about 10 minutes. Stir occasionally and add water or stock as needed to prevent scorching. Cook until just tender. Season with salt and pepper. Sprinkle with dill or parsley. Serve immediately. Serves 4.

• From “Rolling Prairie Cookbook” by Nancy O’Connor