Sauteed Beets With Olive Oil, Garlic, And Parsley Recipe - Cooking Index
Sauteed Beets With Olive Oil, Garlic, And Parsley Recipe - Cooking Index
This method is one of the easiest ways to serve beets. The flavor of the garlic keeps up with the flavor of the beets without overpowering them.
Type: Vegetables| 4 | Medium-large beets - (6 oz ea) - boiled or steamed | |
| = (or 16 baby beets) | ||
| 2 tablespoons | 30ml | Extra-virgin olive oil or butter |
| 1 tablespoon | 15ml | Garlic clove - minced (large) |
| 1 tablespoon | 15ml | Finely-chopped fresh parsley |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Slice the beets between 1/8-and 1/4-inch thick. Heat the olive oil in a nonstick or well-seasoned saute pan over medium heat. Spoon in the garlic. When the garlic begins to sizzle, slide in the beets and toss or gently stir for 5 minutes -- just long enough to heat the beets through.
Sprinkle the parsley and salt over the beets, grind over some fresh pepper, and saute for 1 minute more. Serve immediately.
This recipe yields 4 servings.
Source:
Cookbook Digest, May/Jun, 1999
Average rating:
9 (1 votes)
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