If you use this method to cook beets, it is much easier to grate the raw beets in a food processor or a vegetable mill with grating disk holes of about 3/16 –inch. Preparation and cooking will take about 30 minutes.
This easy and attractive dish may be cooked ahead of time and reheated. Serve as a side dish to garnish the pork chop, or sautéed breast of duck.
Grated Sautéed-Steamed beets
For 6 servings
What you’ll need:
2 pounds fresh beets, without tops
2 or more Tbs butter
Salt and freshly ground pepper
1 tsp red-wine vinegar or raspberry vinegar
What to do:
Peel and grate the beets – you will have about 4 cups. Melt the butter over moderate heat in the frying pan, add the beets, and toss about to coat with the butter.
Add and toss with ½ teaspoon of salt, pepper to taste, and 1 teaspoon of vinegar. Then add ¼ inch of water.
Cover and cook for 10 minutes, tossing occasionally – careful not to mash or coagulate them – until the beets are tender and the liquid has evaporated (add droplets more water if needed during cooking). Toss with more butter, if you wish, and adjust seasonings to taste. Serve hot.
Try these variations:
Shallots or garlic: Sauté 2 to 3 tablespoons of minced shallots in the butter for 2 minutes before adding the beets. Or purée a clove or two of garlic and toss with the beets before sautéing.
Herbs: Sprinkle with minced fresh parsley or chives before serving.
Grated beets in garlic vinaigrette: Use olive oil rather than butter for cooking the beets; purée a clove or two of garlic and toss with the beets before sautéing. After cooking, add a little more olive oil and a few drops of vinegar; let cool, and toss again with seasonings before serving.