Wash the beets and cut off stem and root end.
Shred on a medium shredder.
Melt the butter in a medium-size saucepan or skillet.
Add water, lemon rind and beets.
Heat until bubbly, then cover and steam-cook gently for 10 to 12 minutes, or until tender.
Uncover and stir once during cooking.
If moisture evaporates, add 2 or 3 tea spoons additional water.
Season with salt, pepper.