Sauteed Beets With Olive Oil, Garlic, And Parsley

By á-174942

Ingredients

• 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

Details

Servings 4

Preparation

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.