Sauteed Beets and Other Happenings
My husband grew up eating beets, in fact they were always on his family’s dinner table. I on the other hand only saw them in the stores or heard of the Mexican Christmas beet salad. Quiet frankly I can’t think of one single childhood memory where beets were eaten at my parent’s home. But don’t quote me on that because I may be wrong.
Right now all I can remember is being introduced to them by my husband. Beets were one of those foods where upon the first bite I immediately feel in love. The color is gorgeous and the earthy tender taste is amazing. They are great pickled, boiled, sauteed, roasted and juiced. The greens are edible and just as delicious. If you make my recipe you’ll see just how good they are. This recipe is very simple and one you can make any time of the year. Let’s get cooking!
- 3 medium fresh raw beets
- beet greens (no stems) from raw beets* (can substitute with baby spinach)
- 4 garlic cloves thinly sliced
- 1 small onion finely chopped
- salt to taste
- ground black pepper to taste
- olive oil
- Thoroughly clean the beets and cut off attached greens. Place beets in a pot of salted boiling water. Boil until fork tender and skin can be rubbed off easily. (Time depends on size.) Drain allow to cool and peel completely. Cut into even sized pieces.
- Once beets have been boiled heat a little bit of olive oil. Saute onion until soft and translucent, next add garlic and cook for 2 more minutes. Add the peeled and cut beet pieces, salt and taste, and saute for about 8 minutes. Next add the thoroughly cleaned beet greens into the pan. Cook until the greens have wilted.
The beets are a great side dish to most meat dishes. Alternatively it can be served with your favorite grain as a light meal. My favorite way to eat it is with a side of grilled chicken and cold leftovers the next day are even better. Enjoy!
Other Happenings – Yummy Pics Giveway!
My sweet friend Kristy of The Wicked Noodle is hosting a Twitter only giveaway for Yummy Pics-my photography book. To enter you simply have to re-tweet Kristy’s Tweet about the giveaway. Stop by her Twitter page and find the Tweet mentioning #yummypics. https://twitter.com/thewickednoodle Hurry it ends Monday!!
More Happenings – Yummy Pics Review by The Foodie Dude
Len, of Foodie Dude, wrote a great review of my photography book. Please stop by and see what he has to say. You can also follow Len on Facebook, Twitter, Google+ and Pinterest. Click her for the YUMMY PICS: A Food Blogger’s Guide To Better Photos Review
Even More Happenings – Best Selling Photography Book!
I was just informed that Yummy Pics: A Food Blogger’s Guide To Better Photos has been on the top 100 selling books for the last three months in a row. Yay!! (insert happy dance) Thank you all that have purchased a copy, reviewed it and have helped get the word out.
Have a great weekend!!
I love beets and beet greens! This dish looks so scrumptious. I cook this vegetable at least once a week and never get tired of it as it is so versatile.
Cheers,
Rosa
Glad to hear it Rosa and they really are good. That’s great! I’ll have to stop by your blog for more beet recipes. Thanks!
I love beets as well – as a kid I thought they only came in jars and hated them, lol. But now I know better. You have really captured their luscious color here! xoxo
Ah that’s funny because it was the jar ones I first tasted and fell in love with. Thanks Trixie! xoxo
Love your pictures, as always. Beets are definitely one of the most beautiful foods! I like adding them to hummus or couscous to turn everything shocking pink :)
Thank you Erica! I need to try them on hummus and couscous -thanks for the tip:)
What a lovely, simple recipe, beautifully photographed, as always. You inspire me to be better!
Thank you Victoria;)
Even if I werent a beet lovers these photos would make me one! LOVELY!
Thanks Claudia!
The color is so beautiful, I love sauteed veggies!
Thank you Laura and me too!
Well, in N Europe kids grow up on beets! Not that we were that vegetable wise up where they grew but for a short time every year, but beets were always on the menu. Rather like this simple recipe, ’cause have not usually included beet leaves when cooking. Daresay extra flavour and extra goodness; thank you for the tip!
Hi Eha,
I’m happy that they are always available here and in so many varieties. Yes the leaves add extra goodness -give them a try sometime. Thanks:)
What gorgeous photos!
Thank you:)
Wow.. now that’s a beautiful beet dish!
Thanks Ramona:)
Oh…wow…happy for you…..sauteed beets sounds yum….
Thanks Lubna!
Beets are very popular around the food blogs at the moment and I wish I liked them because they are so attractive when added to a dish. There’s nothing else that gives quite that beautiful colour.
They are? Haha I hadn’t noticed :) Too bad you don’t like them Suzanne, but I know many people don’t.
I hated beets as a child and didn’t learn to like them until about 2 years ago, and now I’m hooked. If I ever find raw beets at the store (something I’ve been searching for for over a year) I’ll give this a try!
Hi Holly,
That’s great that you now like them. Good luck and I hope you find them.
Wish I liked beets because you sure make them look good! Unfortunately, even though I’ve tried them many ways, I just am not a big fan. My sister is a huge fan, so I’ll pass this recipe to her. She’ll love it!
That’s too bad MJ but I do hope your sister likes the recipe. Thanks!
I love beets and this is a new way to cook them. I never had beets in Japan but so happy I found them and actually enjoy these here in the US!
Glad to hear it Nami.
Congrats on the book making the top 100 sweetie…so cool! And these beets are delightful!