- 1 medium to large or 2 small beets per person
- Olive oil
- Sea salt and freshly ground pepper
Steam the beets by placing whole, uncut beets in the top of a steamer and steaming over 2 inches of water until tender. About 30 minutes for small beets and up to one hour for large. For this recipe, steam until just tender.
When cool, peel off the skins with your hands and remove stem end. Slice, half or quarter as you wish.
Heat 1-2 tablespoons of olive oil in a large skillet over medium heat. Add beets and saute, without stirring for 5 minutes. Stir to turn onto the other side and continue to saute for an additional 5 minutes. Continue in this manner until the beets are browned slightly on all sides.
Season with salt and pepper and serve.
This has become our go-to beet recipe – it’s rich but not heavy and highlights the sweetness of beets.1