Cook the beets (1 kg.), drain them and cut into pieces. In a large pan, warm oil and put in 3 cloves of minced garlic with vegetables. Season for a few minutes, add the pulp of 2-3 tomatoes, salt, pepper (or peperoncino), stir, turn the fire down and cook for 20-25 minutes. Serve hot.
Other versions: some sprinkle with grated cheese before serving.
In Trapani some add a few anchovy fillets melted in oil, some others use only anchovies and pecorino, but no tomatoes.
