12 to 15 tiny beets, tops & all
2 tbsp. oil
Juice of 1 lemon
1 green onion, chopped
1/2 tsp. dill weed
1/2 tsp. tarragon
1/2 tsp. salt
Optional: Dash of garlic powder

Wash beets well and remove inedible parts, but keep skin and leaves. Heat oil, lemon juice, onion and seasonings in a heavy pan with a tight-fitting lid. Add beets and steam over medium heat. Check after 5 minutes; if necessary, add a small amount of water to prevent burning. Cook until tender. Serves 4 to 6.