Place in saucepan;

Cover with cold unsalted water:

1 1/2

pounds beets, trimmed

Heat slowly to boiling. Reduce heat. Simmer, uncovered until barely tender, about 40 minutes. Check with a fork, it should insert easily. Drain under cold water. Remove the skins and cut beets into slices or quarters. Reserve.

Melt in large skillet over medium low heat and stir in:

2	tablespoons unsalted butter
1	shallot, minced or onion

Cook 4 minutes, stir in:

the beets

1/3	cup apple jelly or orange marmalade
2	tablespoons chopped fresh mint
2	teaspoons lemon juice
2	teaspoons grated lemon peel
1/8	teaspoon cinnamon
1/2	teaspoon salt
1/4	teaspoon pepper

Cook until warmed through. Serve garnished with fresh mint, a lemon or an orange twist.