These sauteed beets are delicious and very easy to make. They are perfect as a side dish for meat, fish, and poultry, and you can also add them to grain and veggie bowls.
The most popular way of cooking beets is to cook them whole and then use them to make salads and side dishes.
Although I love cooking whole beets, I find that sauteing shredded beets is a great alternative and might be less intimidating. I think it’s because beets are cooking on the stovetop in front of you, and you can track the whole process. Besides, it also takes less time, so you don’t have to plan ahead.
How to Prep Beets for Sauteeing
To prepare the beets for cooking, just follow these easy steps:
1. Wash and peel the beets.
Wash and scrub the beets thoroughly to remove sand and dirt.
Unless your beets are super-fresh baby beets or just came out of the garden, I always recommend peeling them. Although beet skin is edible and I’ve seen many chefs recommend leaving it on, I find that beet skins don’t have a pleasant mouthfeel. Especially beets that have been stored for a while have tough, dry skins.
Keep in mind that beets stain everything, so wear gloves if you want to avoid getting stains on your hands.
2. Shred or spiralize the beets.
To sautee beets, you need to shred them. Otherwise, they will take forever to cook.
To shred beets, I highly recommend using a food processor with a shredding blade. Beets are a very dense vegetable, and shredding them manually requires a lot of time and effort. A food processor will make it a lot easier.
In addition, you can also saute spiralized beets, also known as red beet noodles.
Spiralized beets might take a little bit longer to cook than shredded beets because they are usually a bit thicker, so taste them at the end of cooking, and if they are still too crisp, just cook them longer.
How to Make Sauteed Beets
Once you’ve shredded or spiralized the beets, sauteeing them is just as easy as any other vegetable:
- First, saute onions and garlic in some olive oil. Add tomato paste for more flavor;
- Then, add vegetable stock or water to keep the beets nice and moist;
- Bring the liquid to a boil. Cover and cook until the beets are cooked through. This can take anywhere from 35 to 50 minutes, so check on the beets often towards the end of cooking;
- Add some lemon juice to balance out the sweetness of the beets.
How to Store Sauteed Beets
Store the sauteed beets in the fridge in a glass container with a tight lid for up to 3 days. You can also freeze them for up to 3 months.
Sauteed beets can be reheated on the stovetop or in the microwave.
More Healthy Recipes with Beets
If you love beets, check out these healthy beet recipes:
Very Easy Sauteed Beets
As an Amazon Associate, I earn from qualifying purchases.
Equipment
- Mandoline Slicer (optional)
- Food Processor (I recommend a food processor with a grating disk for shredding beets)
Ingredients
- 1 Tbsp olive oil
- ½ medium onion (thinly sliced)
- 3 to 4 garlic cloves (minced)
- 2 Tbsp tomato paste
- 1 pound beets (peeled and shredded)
- 2 cups low sodium vegetable broth
- juice of ¼ lemon
- salt and pepper to taste
Instructions
- In a saute pan, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until the onion is translucent, for about 2 to 3 minutes. Add the garlic and cook until fragrant for about 30 seconds.1 Tbsp olive oil, ½ medium onion, 3 to 4 garlic cloves
- Add the tomato paste and cook, stirring constantly, until the paste is heated and fragrant for about 1 to 2 minutes.2 Tbsp tomato paste
- Add the beets, vegetable stock, and lemon juice. Stir to combine. Season with salt and pepper.1 pound beets, 2 cups low sodium vegetable broth, juice of ¼ lemon, salt and pepper to taste
- Bring the liquid to a boil. Reduce heat, cover, and cook until the beets are tender, for about 35 minutes. Turn off the heat and let the beets stand for about 10 more minutes. Serve warm.
Recipe Notes
- Check on the beets occasionally to ensure there is enough liquid; add stock or water if needed. If there's too much liquid left at the end, uncover to let it evaporate. The cooked beets should still be moist.
- You can use water instead of vegetable broth.
The nutrition facts are an estimate. Variations in ingredient brands, portion sizes, or substitutions can affect the final nutritional values. For the most accurate information, please use a nutrition calculator or consult with a healthcare provider. Always ensure that each of the ingredients is allowed in your diet.
Meet Maria
Maria Ushakova is a holistic nutritionist and food blogger. She focuses on developing easy recipes using real food ingredients. She believes that healthy food is delicious and anyone can learn how to cook it. Maria’s work has appeared on numerous popular websites as well as in print.
