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Sauteed Beets With Olive Oil, Garlic, And Parsley


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  • 4 medium-large beets - (6 oz ea) boiled or steamed (or 16 baby beets)
  • 2 tablespoons extra-virgin olive oil or butter
  • 1 large garlic clove minced
  • 1 tablespoon finely-chopped fresh parsley
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 4


Step 1

Slice the beets between 1/8-and 1/4-inch thick. Heat the olive oil in a nonstick or well-seasoned sauté 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 sauté for 1 minute more. Serve immediately.

This recipe yields 4 servings.

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