Title: Sauteed Beets
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Sauteed Beets
Beets make a great side dish to any meal. Cook until tender 2 to 3 minutes.
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Do not remove skin or roots.
Sauteed beets. Add the garlic and the beet stems and cook stirring for 1 minute. Warm through season with salt and serve. Heat garlic and red pepper in olive oil.
When the mixture sputters add onions green chilies curry leaves optional and salt to taste. Heat oven to 220Cfan 200Cgas 7. Rub off skins and slice or dice.
Heat the oil in a large skillet over medium heat. Cut beet tops off 2 inches from beet to prevent bleeding. Add the beet greens to the pan and stir until they are covered in oil completely wilted and have cooked down about 2-3 minutes.
Of the olive oil in a 12-inch skillet over medium heat. Heat 1 Tbs. Slice the beets into rounds between ¼ and ½ -inch thick.
Cook up some chopped onion shallot or garlic over medium heat covered with the lid until softened for 1 to 5 minutes. Add the onion and cook stirring often until golden-brown 4 to 6 minutes. Add the sliced garlic and continue to cook until the onion is very tender and browned 1 to 2 minutes more.
Cover with water cook until tender 30-50 minutes. Add the beets and thyme to the pan. When garlic begins to sizzle slide in the beets and stir gently to cover.
Add the beet greens a few pinches of salt and freshly ground black pepper and. Cook for 6 7 minutes turning the beets occasionally. Cook for about five minutes just to heat beets through.
Preparation In a saucepan cook the beets in boiling water for about 1 hour or until al dente. Add the beets and stir until coated in the oil. Cool them under cold running water and drain.
Carefully remove the skin. Heat oil in a pan then add mustard seeds and Urad dhal. When finished they should tender but still a tad firm.
Season lightly with salt and pepper. Sprinkle with the oil. Heat a heavy-based oven roasting pan on top of the stove and toss in the vegetables and garlic.
Beet leaves are a sturdier leaf similar to chard so they cook and reduce to about ⅓ of the volume when they are cooked. Add chopped beet tops. Heat olive oil in a sauté pan over medium heat until loose and fragrant.
Step 3 When the onions turn light brown add the beet leaves and cook for 3-5 minutes. Directions Step 1 In a large skillet heat olive oil over medium heat. In a medium skillet over moderate heat melt 2 tablespoons butter add parsley and sliced beets.
Film a large skillet with olive oil. Add the stems to the skillet along.
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