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