Sautéed beets make a great side dish or an addition to a salad. These red beauties are seasoned with rosemary and lemon for a bright flavor that goes with almost anything. Try serving them along with a simple steamed salmon or something more extravagant like our fig and brie stuffed chicken.
Each week for the past couple years I have been receiving a ‘healthy living’ newsletter email and have come to look forward to seeing them in my inbox. They are filled with good information ranging from healthy eating, exercise, weight loss, aging and medical issues.
This week the newsletter was all about the health benefits of beets and beet juice. Personally, I am not a fan of ‘juicing’ as I want the ‘whole’ thing, fiber, nutrients and all and I actually feel that juicing has the potential to negatively impact a persons health but I realize there is a lot of interest in juicing.
The Food Republic has a good article about the pros and cons of juicing, I will let you decide for yourself. One of my favorite beet side dishes is sautéed rosemary-lemon beets. They are also wonderful in a green salad with roasted beets and blue cheese or you could try my favorite fried goat cheese salad.
Beets are exceptionally high in antioxidants and they are also high in sugar and sodium but they are packed with fiber and good nutrition. On top of all the good health bennies, they are delicious and I have yet to eat a beet that I disliked.
After reading this weeks newsletter I decided to post this side dish recipe of sautéed rosemary-lemon beets. The recipe includes heart-healthy beets, coconut oil and garlic along with some fresh rosemary and lemon for a big flavor punch.
How to Sauté Beets:
Since I wanted large, hearty chunks of beets the best way to sauté them is to pre-cook them in boiling water first. After you boil them you can peel, slice, and sauté them in a hot skillet.
Leave the skin and the top of the stems on the beets while they cook in boiling water. It is much easier to manage the mess from the red beet juice if you leave the skin and stems in place.
By the way, save the leafy greens to make sautéed beet greens. Nothing goes to waste with beets.
When they finish boiling, drain and let them cool until you can handle them and slip the skin off. Here’s how to make easy work of it.
Hold a beet by the stem in a paper towel with the root tail upward. With another paper towel, pinch off the root-tail off and begin pushing the skin downward toward the stem.
When all the skin has been pushed down just give the stem a twist and woohoo! You have a nice skinless, shiny, beet. You may want to wear kitchen gloves to prevent the beet juice from staining your hands.
After you slice the beets, sauté them with garlic and herbs then toss them in lemon juice.
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- 3 medium-sized beets
- 1 tablespoon coconut oil or olive oil
- 2 cloves garlic, minced
- 3 tablespoons fresh-squeezed lemon juice (about 1/2 of a medium lemon)
- 1 tablespoon minced fresh Rosemary
- Salt and pepper to taste
- Wash beets, trim off green tops leaving about 1/4-inch intact, but do not cut off the long tail and do not peel the beets.
- Boil until tender but still slightly firm, about 20 to 30 minutes.
- Drain the water from the beets and run cold water over them. When cool enough to handle, slip off the skins, cut off the top and tail. Cut into 1-inch cubes or slice them 1/4-inch thick.
- In a skillet set over medium-high heat add the coconut oil and when it is hot add the beets and sauté for one or two minutes. Add the minced garlic and cook an additional 30 seconds until the garlic is fragrant.
- Remove from the heat and add the rosemary and lemon juice. Toss to combine, transfer to a serving dish and serve hot.
The beet tops may be prepared the same method as cooking kale, chard or spinach. There are tons of nutrition to them and they are delicious.