The beet is one of those vegetables that seems to be viewed as more exotic than it really is. Maybe it’s the color, but in actuality, beets are incredibly healthy and have a beautiful mild flavor that goes well with many dishes—or, in this case, completely on its own! In this extremely simple recipe, you and your family will fall in love with a side dish (or snack) that puts this underrated vegetable front and center.
- 12 beets in assorted colors (white, yellow, red), trimmed and washed
- 2 tbsps olive oil
- ½ yellow onion, sliced
- 1 garlic clove, minced
- Fresh mint, for garnish
- Salt, to taste
- Bring 4-6 quarts of water to a boil and boil beets whole for 20-30 minutes in 4-6 quarts of water
- Remove beets and let them cool for a few minutes. Then, drop them in cold water and rub off their skin.
- Cut them into quarters.
- In a sauté pan, add the olive and onion and sauté until translucent, around five minutes
- Add the minced garlic and sauté for another minute, or until translucent
- Add quartered beets to the pan and sauté for another five minutes
- Serve on a plate with fresh mint for garnish and salt to taste
Beet preparation/peeling: Be sure to wash the beets under cold water. Then, trim off the root from the bottom and the stem on top, leaving about an inch or two of stem attached (you’ll cut this off later). As the recipe alludes to, peeling beets is much easier once they’ve been boiled. After dropping them in cold water, the skin should easily slide off.
Sauteéing garlic: A common mistake we see home cooks make is overcooking your garlic by adding it at the same time as aromatics like onion or celery. Instead, cook heartier veggies first, then add your garlic at the end for only about 30 seconds to one minute, depending on how thickly you’ve minced it. Garlic burns easily and will have an off taste if cooked for too long. Be sure to stir the garlic often and regulate your stove’s heat appropriately.