Beets la creme

• 2 T. butter
• 1/2 cup heavy cream
• 4 medium beets, cooked
• Freshly ground pepper to taste
• 1 1/2 tablespoons minced fresh parsley
• Salt to taste

Cut beets in thick julienne strips, cube, or slice as you prefer. In a large skillet, melt butter. Add beets and sauté for 2 minutes, stirring to coat beets evenly with butter. Season with salt; add cream and continue to cook until reduced to glaze just coating beets. Sprinkle heavily with pepper and parsley. Serve immediately. Serves 3