Sautéed Beets Food

SAUTEED BEETS & GREENS

Steps:

• Cut beets from greens, peel and chop into 1/2 inch cubes. In a small saucepan, boil beets for 10 minutes or until tender. Drain and set aside.
• While beets are boiling, remove stems from greens and rinse. Chiffonade greens and set aside (to chiffonade, gather greens into a bunch and chop at 1/2-inch increments).
• In a large skillet over medium heat, melt butter and olive oil together. Saute garlic until softened and fragrant but do not brown.
• Add greens and cooked beets to skillet and toss until coated with butter and oil. Season with salt and pepper.
• Cover skillet and cook for 5 to 7 minutes or until greens are tender.
• Serve immediately and enjoy!

SAUTéED BEETS WITH BUTTER

Steps:

• Peel and grate beets.
• Put butter in a large skillet over medium-high heat. When it's hot, add onion and cook until tender, about 5 minutes. Add the beets, and stir occasionally until tender and lightly browned, about 10 minutes. Garnish with parsley.

VERY EASY SAUTEED BEETS

Steps:

• In a saute pan, heat the olive oil over medium heat. Add the onion, and cook stirring occasionally until the onion is translucent for about 2 to 3 minutes. Add the garlic and cook until fragrant for about 30 seconds.
• Add the tomato paste and cook stirring constantly until the paste is heated and becomes fragrant for about 1 to 2 minutes.
• Add the beets, vegetable stock, and lemon juice. Stir to combine. Season with salt and pepper.
• Bring the liquid to a boil. Reduce heat, cover and cook until the beets are soft for about 35 minutes. Turn off the heat and let the beets stand for about 10 more minutes. Serve warm. See the Notes.

GRATED SAUTEED BEETS

Steps:

• Wash, peel and coarsely grate beets.
• In a covered frying pan, melt butter then add the beets, stirring to coat with the butter.
• Squeeze some lemon juice to taste over the beets.
• Cover and cook over low heat for about 10 minutes or until beets are just tender.
• Check often to make sure beets are not burning, and add a few drops of water or broth to the pan to prevent sticking.
• Season with salt, pepper and herbs.

SAUTEED BEET GREENS

Steps:

• Heat a medium saute pan coated with oil over medium heat until the oil shimmers. Add the beet greens and garlic, and toss until the greens are wilted and tender, 5 to 8 minutes. Add the red pepper flakes and lemon zest and juice, and toss. Season with salt and pepper.

SWEET SAUTEED BEETS WITH AN ORANGE, ONION & FENNEL RELISH

Steps:

• Vinaigrette -- Make this first and then just refrigerate until ready to use. In a small mixing bowl, or personally -- I like a small tupperware container, just add everything and shake, but a mixing bowl works good. Add the marmalade, vinegar, garlic, olive oil, chives, thyme, salt and pepper. Mix well and set to the side. It is even better made a few hours ahead, but it isn't necessary.
• Beets -- I make the beets all in one pan, but if you prefer to roast them in the oven first and then saute, that will work fine. I find it just as easy to fill a small sauce pan with water and add the beets. Make sure the water covers the beets. Cover and cook on medium low heat for approximately 20-30 minutes until tender but still firm. Remember, these will be peeled, diced and finished in a saute pan, so make sure they are tender, but a bit underdone - you don't want them falling apart.
• Relish -- As the beets cook, make the relish. To a small bowl, add the chopped oranges, fennel, onion, mandarin orange juice, olive oil, red pepper flakes, thyme, salt and pepper. Slightly chill before serving.
• Beets -- Once the beets are done, remove from the pan and let cool until you can handle them. The peel will slide right off. Don't run them under water, just slide the peel off with your hands. I do use gloves as your hands will turn red. You can also put the beet in a small baggie and rub the outside of the baggie and that also works pretty good or use the back of a spoon, that is another trick. Then cut the beets in bite size wedges, not too small.
• Saute -- In the same pan, dump out any remaining water, add the olive oil and butter and bring to medium high heat. Add the beets and saute, 3-5 minutes until fork tender. That is why you didn't cook them all the way in the water. You don't want them falling apart. The last minute add in the vinaigrette and heat until warm. I usually use about 1/2 of the vinaigrette, but use as much as you want too. I start slow as the beets will absorb some of the sauce. The leftover vinaigrette is great on other salads or vegetables.
• Serve -- Serve over a bed of your favorite greens, or you can just serve as is. Top with the onion, fennel and orange relish. Garnish with some of the orange segments if you want and ENJOY!
• The vinaigrette is great with roasted chicken, fish, pork or vegetables so make sure you save the leftovers. ENJOY !

ROASTED BEETS AND SAUTEED BEET GREENS

Steps:

• Preheat oven to 350 degrees (175 degrees C). Wash beets thoroughly leaving the skins on and remove the greens.
• Rinse greens, removing any large stems and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. (If you want to peel the beets, it is easier to do so once they have been roasted).
• Cover and bake for 45 to 60 mins, or until a knife can slide easily through the largest beet.
• When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat.
• Add the garlic and onions, and cook for a few minutes.
• Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet.
• Cook and stir until greens are wilted and tender.
• Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or a knob of butter.

SAUTEED BEETS WITH CARROT MEDALLIONS

Steps:

• Blanche the beets and carrots for a few minutes until tender crisp.
• Drain and pat dry.
• Whisk together remaining ingredients in a ramekin.
• Heat half of the sauce and the beets in a pan, saute for about 2-3 minutes.
• Remove beets from pan and keep warm.
• Heat carrots and remaining sauce in pan, saute for 2-3 minutes.
• Add beets, stir-fry until heated through.
• Enjoy!

SAUTEED BEET TOPS

Steps:

• Wash the beet tops in cold, running water. Cut their length horizontally into bite sized pieces.
• Melt the butter in a skillet. Add the olive oil to the pan and add the diced onion, sweet pepper, and garlic and cover. Cook on low to medium heat until tender, adding water as needed. Chop the mushrooms in a food processor and add them to the skillet and continue cooking. Add the chopped beet tops. Cover the pan. Cook until the beet tops are wilted.Stir as needed. Add salt and pepper to taste.