Sauteed Beets With Olive Oil, Garlic And Parsley
Preparation Time: 7 minutes
Cooking Time: 45 minutes
4 medium-large beet roots, boiled and peeled
2 Tbsp. Extra virgin olive oil
1 glove garlic, minced
1 Tbsp. Parsley, finely chopped
Sea salt and fresh ground pepper to taste
Boil or steam beets for 1/2 - 1 hour until tender. Let cool and peel. Slice beets between 1/8 - 1/4 inch thick. Heat the olive oil in a nonstick or well-seasoned sautee pan over medium heat. Spoon in the garlic. When the garlic begins to sizzle, slide in the beets and toss or gently stir for about 5 minutes, just long enough to heat the beets through. Sprinkle with parsley and salt over the beets, grind over some fresh pepper, and sautee for 1 more minute.
Source: Peterson, Vegetables.