Sautéed Beets

Serves 4:

Every season I seem to rediscover and completely fall for a particular veggie or fruit. Last summer it was stone fruits, this summer it’s beets. Now before you make a face (cuz I know you already did!) just give them a chance. They don’t need to be the boring-and-grated-over-salad versions you’ve had before. Beets are naturally sweet and crisp; think of them as apples of the earth. They’re also ridiculously nutritious but that doesn’t mean they can’t taste good. Try this simple way of prepping them and you’ll never think of beets the same way.


  • 2 large golden or red beets
  • 1 tsp fresh thyme
  • 1 tbsp EVOO
  • Salt and Pepper

Prep It:

  • Wash the beets thoroughly under cold water. They’re roots so they’re pretty dirty critters. Cut the top and bottom off the beets, peel them using either a pairing knife or veggie peeler and them cut them into ½ inch pieces.
  • Rinse the thyme and strip the leaves from the stems. Give them a rough chop.
  • Heat the oil in a sauté pan over medium heat.

Cook It:

  • Add the beets and thyme to the pan. Cook for 6 – 7 minutes, turning the beets occasionally.  When finished, they should tender but still a tad firm.
  • Season lightly with salt and pepper. Serve immediately.

Serve It:

  • Beets make a great side dish to any meal. I like them paired with roast chicken but they would also complement baked fish and leaner cuts of roast beef or pork.
  • Punch it up! I know, I know. You don’t like beets. Trust me when I say these aren’t the same bland, boiled beets you grew up hating.
    • Sprinkle 1 ½ tbsp of Parmesan or pecorino on top before serving.
    • Use a seasoning salt rather than a regular salt for a spicy twist.
    • Toss them in a ¼ of flour mixed with salt and pepper before sautéing them up.
    • Don’t have fresh thyme? Use parsley instead. If all you have on hand is dried herbs, go for that. Just use ½ tsp instead of the full teaspoon.
    • Save the greens! They sauté up beautifully with some garlic, nutmeg and lemon juice. Not sure how? Here’s the quickie version of the recipe:
      • Heat 1 tbsp of EVOO over medium high heat.
      • Meanwhile chop the washed greens into 2 inch pieces and mince the garlic.
      • Sauté the greens in the oil until they begin to wilt. Add the minced garlic, a squeeze of lemon juice and a pinch of nutmeg. Cook for another two minutes stirring constantly. Season with salt and pepper and serve immediately.

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