Sautéed Beets With Butter

By Mark Bittman

Sautéed Beets With Butter
Sam Kaplan for The New York Times. Food stylist: Suzanne Lenzer.
Total Time
30 minutes
Rating
4(229)
Comments
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Featured in: Do Not Fear a Beet Without Goat Cheese

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Ingredients

  • 1½pounds beets
  • 3tablespoons butter
  • 1chopped onion
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

162 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 5 grams dietary fiber; 13 grams sugars; 3 grams protein; 135 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel and grate beets.

  2. Step 2

    Put butter in a large skillet over medium-high heat. When it’s hot, add onion and cook until tender, about 5 minutes. Add the beets, and stir occasionally until tender and lightly browned, about 10 minutes. Garnish with parsley.

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Ratings

4 out of 5
229 user ratings
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Comments

Terry

I couldn't tell if the beets were "browned" as their natural color overpowered any change of that type. Ten minutes at medium-high heat was about right for cooking them. We added a few chunks of blue cheese to each serving, and the addition really made the beet/onion flavor pop.

Sally

I browned the butter and added chopped fresh sage leaves to crisp up before adding the onions. While the flavors were wonderful, next time (yes, there will be a next time), I will slice the beets and onions into thin wedges and will move the skillet to the oven to finish.

Kelsey

I hate beets, but my dictatorial CSA made me take a bunch home. I cooked these up for my family, who loved them and insisted I try a bite. Wow. I went back for thirds and am now opening my mind to the world of dirt-flavored foods!

kerry

very tasty, but wait until your onions are soft and you are ready to add the beets to grate them. I learned the hard way, grating in advance leaves you with sad looking brown-ish beets.

Diane H.

I've never been a real fan of beets as they taste like sweet dirt to me. But this recipe! This is a game changer! I purchased precooked beets from BJ's. Sauteed the onions in butter, and then threw in the grated beets. They were done in a few minutes. Can't wait to make these again.

DM

Great!! Olive oil instead of butter. 12” very,very good.

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