The skillet red beets are a versatile and flavorful side dish, perfect for those who love simple yet tasty meals. You can easily prepare them with a sautéed onion to enhance their sweet and earthy flavor, or use precooked varieties to save time without sacrificing taste. This vegetable is also great for boiling, and its leaves can be used for an extra touch in salads or sautéed as a light accompaniment.
SEASON for #red beets (also erroneously called red turnips): from May to December.Until March, those stored in sand are available. Moreover, all year round in the store’s refrigerated section, you can always find precooked and vacuum-packed ones.
Discover how to enhance red beets in recipes:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Winter, Spring, Summer, and Fall
Skillet Red Beets
- 8.8 oz beets (red)
- 1 drizzle extra virgin olive oil
- to taste salt (and spices or aromatic herbs*)
* choose from: dill, bay leaf, coriander, cumin, chives, marjoram, mint, paprika, pepper, rosemary, sage, fennel seeds, thyme, ginger.
Tools
- Cutting Board
- Knife smooth blade
- Frying Pan non-stick
Skillet Red Beets
1. Peel the fresh (or precooked) red beets.
It is recommended to use latex gloves to prevent their intense pigment from staining your hands.
2. Cut them into regular cubes before placing them in the skillet.
3. Add them to a skillet (stainless steel or non-stick), salt, and season with your preferred herbs.
4. Cook, stirring and adding a little water if necessary. Cooking times vary from 5 to 20 minutes, depending on the desired doneness and quality of the red beets.
STORING skillet red beets
After cooking the red beets in the skillet, let them cool down and store them in an airtight container: in the refrigerator, they last up to 4 days, while in the freezer, they last up to 3 months, ready to be reheated or used in new recipes.
FAQ (Frequently Asked Questions)
How to cook red beets in a skillet?
You can sauté them with a drizzle of oil and finely chopped onion.
To save time, use precooked beets, or cook fresh ones previously boiled.How to use precooked beets?
Precooked beets can be directly sautéed in a skillet, seasoned with oil and spices, or cut into cubes to enrich salads or quick side dishes.
Can beet leaves be used?
Absolutely yes. The leaves can be sautéed in a skillet as a light side dish or added raw to salads for a nutritious touch.
