Beet Hashbrowns from New Roots

3-4 medium sized uncooked beets
1 tablespoon olive oil
1-3 tablespoons fresh lemon juice
3-6 tablespoons water or vegetable stock
1/2 teaspoon salt
Black pepper to taste
Chopped fresh dill or parsley

Preparation:

Wash, peel and coarsely grate beets. Heat olive 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. (or let them go a little longer to crisp on the bottom, then flip and do the same on the other side) Season with salt and pepper. Sprinkle with dill or parsley. Serve immediately.