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