Grated Sauteed Beets Recipes

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.

Steps:

• Preheat oven to 375 degrees. Place beets on a large piece of parchment-lined aluminum foil. Drizzle with oil. Season with salt and pepper. Wrap beets, enclosing them tightly. Place on a baking sheet, and roast until fork-tender, about 1 hour. Remove from oven; set aside to cool.
• Peel beets when cool enough to handle. Using the largest holes of a box grater, coarsely grate beets into a large bowl. Drizzle with vinegar, and sprinkle with sugar. Toss to combine. Fold in sour cream, and serve.

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.

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.

Steps:

• Heat oil in a large skillet over medium heat. Add garlic and tomato paste; cook, stirring, 1 minute. Add beet-green stems and cook, stirring frequently, until softened, about 2 minutes.
• Add beet-green leaves and 2 to 3 tablespoons water. Cook, stirring frequently, until tender, about 2 minutes. Season with salt and serve.

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.

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.

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.