Sautéed Beets With Butter Recipes

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.

SAUTéED BEETS WITH PASTA, SAGE AND BROWN BUTTER

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.

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.

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.

ROASTED BEETS AND SAUTEED BEET GREENS

Steps:

• Preheat the oven to 350 degrees (175 degrees C). Wash the 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 wish to peel the beets, it is easier to do so once they have been roasted.
• Cover, and bake for 45 to 60 minutes, 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 onion, and cook for a minute. 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 butter and salt and pepper.

SAUTEED BEETS AND GREENS

Steps:

• In a large skillet, heat olive oil over medium heat. Add shallot; cook until tender, 2 to 3 minutes. Add beet greens; cook, stirring often, until wilted, about 3 minutes.
• Add basic roasted beets, cut into 1/2-inch wedges, and fresh rosemary. Season with coarse salt. Cook, stirring, until beets are just heated through, 2 to 4 minutes.

SAUTéED BEET GREENS WITH GARLIC AND OLIVE OIL

Steps:

• Bring a large pot of water to a boil while you stem the greens and wash the leaves in 2 rinses of water. When the water comes to a boil, add 1 tablespoon of salt and the greens. Blanch for 2 minutes, until tender. Transfer immediately to a bowl of ice water, then drain and squeeze the water out from its leaves. Chop coarsely.
• Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and hot red pepper flakes (if using) and cook, stirring, until the garlic is fragrant and translucent, 30 to 60 seconds. Stir in the greens. Stir for a couple of minutes, until the greens are nicely seasoned with garlic and oil. Season with salt and pepper, remove from the heat, and serve.

BUTTERED BEETS (RACHAEL RAY RECIPE)

Steps:

• In a medium skillet over moderate heat melt 2 tablespoons butter, add parsley and sliced beets.
• Warm through, season with salt and serve.

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.

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.