Cook 2 large beets and remove skins. Puree with1 c. rice vinegar 3 tbs. sugar or honey, 1/2 tsp. lemon juice and dash of pepper. Simmer puree 5 min in saucepan and cool. Chop and steam l lg. bunch chard or beet greens until tender and drain. Toss with butter and pepper to taste. Arrange the cooked chard on serving platter, spoon over some of the beet vinegar (to taste) and garnish with generous dollop of sour cream or yogurt.