Sauteed Beets with Olive Oil, Garlic and Parsley
Preparation Time: 7 minutes
4 medium-large beet roots, boiled and peeled
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.
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