I’m sharing a Cooked Beets Recipe I developed that dresses beet rounds in a garlic-and-butter glaze and finishes with a bright herb-citrus garnish for an unexpected contrast.

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I keep coming back to sautéed beets because it flips everything I expected about the vegetable, again and again. The cooked beets pick up a deep, almost sweet edge while a hit of garlic gives them a savory backbone, so they dont feel like a timid side anymore.

I wrote it up cause it’s one of those Beet Recipes that sneaks onto a crowded plate and vanishes fast. It works great among Veggie Side Dishes when you want bold flavor without fuss, and honestly, if you think you dont like beets, give this a single try.

Ingredients

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Earthy sweet root, they’re rich in fiber, potassium, folate and antioxidant pigments.
Sharp savory punch, it’s adds allicin for immunity, few calories, big flavor.
Creamy richness, adds fat for satiety and flavor; use moderate amounts.
Brings healthy monounsaturated fats, it gives silky texture and fruity notes.
Brightens with acidity, cuts sweetness and adds vitamin C and freshness.
Herbaceous fresh herb, gives color, vitamin K and a slight grassy balance.
Tiny touch of sweetness, helps glaze beets, a little goes a long way.
Pinch adds warmth and heat, it balances sweet and earthy flavors.

Ingredient Quantities

1 lb cooked beets, peeled (about 4 medium)

2 tbsp unsalted butter

1 tbsp olive oil

3 garlic cloves minced

1 tbsp fresh lemon juice

1 tsp lemon zest optional

salt to taste

freshly ground black pepper to taste

2 tbsp fresh parsley roughly chopped

1 tsp honey or maple syrup optional

pinch red pepper flakes optional

How to Make this

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1. Pat 1 lb cooked beets dry and slice them into 1/2 inch wedges or cubes so they heat evenly, set aside.

2. Heat a large skillet over medium heat, add 2 tbsp unsalted butter and 1 tbsp olive oil; wait until the butter melts and starts to foam but not brown.

3. Add 3 minced garlic cloves and sauté about 30 seconds to 1 minute until fragrant, stir constantly so the garlic doesnt burn.

4. Add the sliced beets in a single layer if possible, let them sit undisturbed 2 to 3 minutes to get a little caramelization, then gently toss and let brown on another side, about 4 to 6 minutes total.

5. Stir in 1 tbsp fresh lemon juice, 1 tsp lemon zest if using, and 1 tsp honey or maple syrup if you want a touch of sweetness; this brightens and balances the earthy beets.

6. Season with salt to taste, freshly ground black pepper to taste, and a pinch of red pepper flakes if you like heat; toss to coat and let everything glaze for 1 to 2 more minutes.

7. Taste and adjust seasoning, add a splash more lemon if it needs brightness or a little more honey if its too tart.

8. Remove from heat, sprinkle 2 tbsp roughly chopped fresh parsley over the beets and gently stir to combine.

9. Transfer to a serving dish and serve warm, the garlic butter sauce will cling to the beets and make them shine.

Equipment Needed

1. Large skillet or frying pan, about 12 inch, nonstick or stainless works best
2. Cutting board
3. Sharp chefs knife for slicing the beets
4. Paper towels or a clean kitchen towel to pat beets dry
5. Measuring spoons for butter oil lemon juice and honey
6. Spatula or tongs to let the beets caramelize and flip them
7. Lemon zester or microplane and a small bowl or measuring cup for the juice
8. Serving dish and a spoon to plate the beets

FAQ

Q: Can I use raw beets instead of cooked? A: Yes, but you gotta cook them first unless you like crunchy beets. Roast whole beets at 400F for 35 to 50 minutes or boil simmering for 30 to 40 minutes till tender, then peel and slice. If you slice raw thinly you can sauté them longer about 10 to 12 minutes till soft.

Q: How do I stop the beets from staining my hands and cutting board? A: Wear gloves or use a nonporous board like plastic or stainless, wipe surfaces right away, and rub your hands with lemon juice or baking soda to help remove stains. Still might leave a faint tint on porous wood.

Q: Can I make this vegan or dairy free? A: Yep, swap the butter for more olive oil or a plant based butter, add a splash more lemon and a little maple syrup for roundness if you want that sweet note the butter gives.

Q: How should I store and reheat leftovers? A: Keep in an airtight container in the fridge up to 4 days. Reheat gently in a skillet with a little oil or butter till warm, or microwave covered in short bursts so they dont get mushy. You can freeze but texture will be softer once thawed.

Q: What size should I slice the beets for even cooking? A: Aim for uniform pieces, about 1/4 inch slices or 1/2 inch wedges, so everything cooks at the same rate and you dont have some mushy and some firm pieces.

Q: What do these beets go well with? A: They pair great with tangy goat cheese, peppery arugula, quinoa or farro, roasted chicken or salmon, and a sprinkle of toasted nuts for crunch. A drizzle of extra honey or lemon at the end livens them up.

Sautéed Beets With Garlic Butter Sauce Recipe Substitutions and Variations

Butter: swap unsalted butter for ghee, extra virgin olive oil, or vegan butter. Ghee adds a nutty richness and handles heat well, olive oil is lighter, and if you use salted butter skip extra salt.
Cooked beets: no beets on hand use roasted sweet potatoes, roasted carrots, or canned beets. Sweet potatoes keep the sweet earthiness and similar texture.
Lemon juice: replace with balsamic vinegar, white wine vinegar, or sherry vinegar. Balsamic is especially nice with beets and you can skip the optional sweetener.
Honey or maple syrup: swap for agave, brown sugar, or just omit. Agave is sweeter so use less, brown sugar adds a deeper caramel note.

Pro Tips

1. Pat the cooked beets super dry before cooking, like really dry. Moisture kills caramelization so blot them with paper towels and even let them air dry a few minutes. If theyre still floppy chill them in the fridge for 20 minutes to firm up so they hold a sear.

2. Dont crowd the pan. Give each piece a little space so they can brown instead of steam. If you have lots, do two quick batches, or use a wider skillet. A hot pan and patience are worth the extra dishes.

3. Balance is everything. Add acid and a touch of sweet only at the end, taste as you go, and adjust. A little extra lemon or a drizzle of honey can make the earthy beet flavor pop, but dont overdo it or youll hide the beets.

4. Add texture and contrast at serving. Toasted walnuts, pistachios, or a sprinkle of flaky finishing salt make every bite more interesting. A spoonful of crumbly goat cheese or a splash of good olive oil at the end also lifts the dish.

Sautéed Beets With Garlic Butter Sauce Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I’m sharing a Cooked Beets Recipe I developed that dresses beet rounds in a garlic-and-butter glaze and finishes with a bright herb-citrus garnish for an unexpected contrast.

Servings

servings

Calories

158

kcal

Equipment: 1. Large skillet or frying pan, about 12 inch, nonstick or stainless works best
2. Cutting board
3. Sharp chefs knife for slicing the beets
4. Paper towels or a clean kitchen towel to pat beets dry
5. Measuring spoons for butter oil lemon juice and honey
6. Spatula or tongs to let the beets caramelize and flip them
7. Lemon zester or microplane and a small bowl or measuring cup for the juice
8. Serving dish and a spoon to plate the beets

Ingredients

1 lb cooked beets, peeled (about 4 medium)
2 tbsp unsalted butter
1 tbsp olive oil
3 garlic cloves minced
1 tbsp fresh lemon juice
1 tsp lemon zest optional
salt to taste
freshly ground black pepper to taste
2 tbsp fresh parsley roughly chopped
1 tsp honey or maple syrup optional
pinch red pepper flakes optional

Directions

Pat 1 lb cooked beets dry and slice them into 1/2 inch wedges or cubes so they heat evenly, set aside.
Heat a large skillet over medium heat, add 2 tbsp unsalted butter and 1 tbsp olive oil; wait until the butter melts and starts to foam but not brown.
Add 3 minced garlic cloves and sauté about 30 seconds to 1 minute until fragrant, stir constantly so the garlic doesnt burn.
Add the sliced beets in a single layer if possible, let them sit undisturbed 2 to 3 minutes to get a little caramelization, then gently toss and let brown on another side, about 4 to 6 minutes total.
Stir in 1 tbsp fresh lemon juice, 1 tsp lemon zest if using, and 1 tsp honey or maple syrup if you want a touch of sweetness; this brightens and balances the earthy beets.
Season with salt to taste, freshly ground black pepper to taste, and a pinch of red pepper flakes if you like heat; toss to coat and let everything glaze for 1 to 2 more minutes.
Taste and adjust seasoning, add a splash more lemon if it needs brightness or a little more honey if its too tart.
Remove from heat, sprinkle 2 tbsp roughly chopped fresh parsley over the beets and gently stir to combine.
Transfer to a serving dish and serve warm, the garlic butter sauce will cling to the beets and make them shine.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.