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The International Jewish Cook Book · Chapter 25Sour Buttered Beets
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Wash as many beets as required and cook in bailing water until tender. Drain and turn into cold water for peeling. Remove the skins, slice and sprinkle with as much salt as desired. Melt one-half cup of butter in a large frying-pan and add two tablespoons of strained lemon juice. Stir the butter and lemon juice until blended, keeping the fire low. Now turn the beets into this sauce, cover the pan and shake and toss until the sauce has been well distributed. Serve hot at once.