Very Easy Sauteed Beets Food

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.

SAUTéED BEETS

Steps:

• Cut beets off from stems and leaves and cut each in half. Place beets in large pot with water. Bring to a boil and boil until the beets are tender, about 20 minutes. Remove beets and after they have cooled a bit, peel them and them cut into small pieces. Also, at this time, chop up the leaves.
• In a large saute pan, melt butter over medium heat. Add the beets, greens, and salt. Saute for a few minutes until the greens have wilted. Sprinkle a bit of cracked pepper on top.

EASY, TASTY BEETS

Steps:

• Shred beets in a food processor.
• Melt butter in a skillet over medium heat. Cook and stir shredded beets in hot butter until slightly softened, about 5 minutes.
• Pour water over the beets, cover skillet with a lid, and simmer beets until completely softened, about 10 minutes. Stir balsamic vinegar with the beets; season with salt and pepper.

SIMPLE ROASTED BEETS

Steps:

• Preheat the oven to 425 degrees F.
• Cut off the leafy tops of the beets, leaving about 1/2 inch of stem, and reserve them for another use. Wash the beets well to remove all of the sand.
• Toss the beets with the oil, 1 tablespoon water, 1 teaspoon salt and a few grinds of pepper in a large bowl. Transfer the beets to a large piece of foil, add the herb sprig if using and wrap the foil up into a packet. Put the packet on a baking sheet and roast until fork-tender, 40 to 50 minutes depending on the size of the beets. Carefully open the packet, watching out for steam. Let the beets cool for 5 minutes, then peel while still warm by rubbing off the skins with paper towels.
• Slice and dress the beets as desired and serve.

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.

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!

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.