One bunch of small beets. Scrub well and trim the nastiest bits. (peel if
using large or older beets).

Grate beets on a fine blade on the device of your choice (I use a Mouli
grater).

Place in pan with just enough water to cover and cook until just tender.
Drain.

In large sauté pan, heat olive oil (to cover pan), garlic, rosemary and hot
pepper flakes if desire. When fragrant, add drained beets and a little white
wine if desired. Mix well and let cook about 10-15 minutes, stirring
frequently.

Serve over angel pasta and parmesan cheese to taste. You wouldn't think it
would work, but it does.

Cheryl