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