Fresh Beets ~ with garlic and butter

We love beets.  When I was a kid I would only eat pickled beets and they had to be cold.  As I’ve gotten older I’ve found they are so delicious just about every way I fix them.  If you aren’t familiar with beets the first thing to remember is to leave a couple of inches of the green tops on them and not to cut them until you have roasted or boiled them for peeling ~ this helps preserve the color.

Beets with garlic and butter

  • 1 lb fresh beets
  • 2 Tbs butter
  • 2 cloves garlic
  • salt and pepper

Begin by prepping beets.  Trim excess tops from beets; leave about 2 inches of green.

Bring 2 quart pan of water to boil.  Cook beets in boiling water for 10 minutes.  Remove beets and submerge in cold water for 10 minutes; until cool enough to handle.  Scrape or peel skin from beets; trim tops and ends.

Slice to 1/4 inch thick.  In medium skillet over medium-high heat melt butter; add sliced beets, garlic, salt and pepper; sauté for about 6 minutes or until beets are tender.

Enjoy ~ Kimberly


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