 | | Directions |
- Peel beets (Be warned - raw beets turn everything they touch bright red!) and cut into matchsticks: slice beets fairly thinly - 1/8" to 1/4" , then stack the slices and slice into strips 1/8" - 1/4". Thinner strips will cook more quickly.
- Heat oil and butter in a large heavy skillet. Add beet strips and stir to coat with oil. Salt and pepper lightly. Cover and cook over medium heat for 5 minutes. Uncover and stir. Repeat until beets are tender, adding a few tablespoons of water or more oil if the beets are sticking to the pan. Total cooking time will vary with age of beets and size of strips, but should be 10 - 15 minutes.
- Stir in the lemon juice and remove beets to serving dish. Sprinkle with finely chopped lemon zest. Serve warm or room temperature.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Container: large skillet
Servings: 4
|  | | Ingredients | | - | | 1 pound fresh beets |
| - | | 1 tablespoon olive oil |
| - | | 1 tablespoon butter |
| - | | 1/2 lemon, juice and zest |
| - | | salt and pepper |
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