Buttery Shredded Beets Recipes

SAUTéED BEETS WITH BUTTER

Sautéed Beets With Butter image

Provided by Mark Bittman

Categories easy, quick, weekday, side dish

Time 30m

Number Of Ingredients 3

Ingredients

1 1/2 pounds beets
3 tablespoons butter
1 chopped onion

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.

Nutrition Facts : @context http, Calories 162, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 9 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 135 milligrams, Sugar 13 grams, TransFat 0 grams

TAGLIATELLE WITH SHREDDED BEETS, SOUR CREAM, AND PARSLEY

Tagliatelle with Shredded Beets, Sour Cream, and Parsley image

Categories Pasta Vegetable Sauté Vegetarian Quick & Easy Beet Spring Sour Cream Parsley Bon Appétit

Yield Makes 6 first-course or 4 main-course servings

Number Of Ingredients 9

Ingredients

1 tablespoon butter
2 tablespoons olive oil
2 garlic cloves, minced
3 cups (packed) coarsely grated peeled uncooked beets (about 3 large)
1/2 teaspoon cayenne pepper
2 tablespoons fresh lemon juice
12 ounces tagliatelle or fettuccine
1 8-ounce container sour cream
6 tablespoons chopped fresh Italian parsley, divided

Steps:

Melt butter with oil in large nonstick skillet over medium heat. Add garlic; stir until pale golden, about 1 minute. Add beets and cayenne; reduce heat to medium-low and sauté just until beets are tender, about 12 minutes. Stir in lemon juice.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
Drain pasta and return to pot. Stir in sour cream and 4 tablespoons parsley, then beet mixture. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with remaining 2 tablespoons parsley and serve.

SAUTéED BEETS WITH PASTA, SAGE AND BROWN BUTTER

Sautéed Beets With Pasta, Sage and Brown Butter image

Give a cook a beet, and he'll probably do one of two things with it: Reject it for fear of turning the kitchen into a juicy red crime scene, or roast it and serve it with goat cheese. I can take this marriage or leave it, but even if you love it, you must admit that it only scratches the surface of what beets have to offer. More than half the time that I prepare beets, I begin by shredding them in a food processor. After that, you can serve them raw with a simple dressing, or you can stir-fry them in a skillet to brown them slightly, which brings out their sweetness like nothing else. This recipe employs the latter technique (with the addition of sage) then calls for tossing the beets with pasta. A finishing of grated Parmesan is a salty counterpoint to the caramelized sweetness of the beets.

Provided by Mark Bittman

Categories brunch, dinner, easy, lunch, quick, weekday, side dish

Time 30m

Number Of Ingredients 4

Ingredients

4 tablespoons butter
1 1/2 pounds beets, peeled and grated
20 fresh sage leaves
Cooked pasta

Steps:

Put butter in a large skillet over medium-high heat. Heat butter until it turns nutty brown, then add the beets and sage leaves.
Cook, stirring occasionally, until the beets are tender and lightly browned, about 10 minutes. Add some cooked pasta and toss. Garnish with Parmesan.

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