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Quick and Easy Buttered Beet and Carrot Saute

Quick and Easy Buttered Beet and Carrot Sauté

QUICK AND EASY BUTTERED BEET AND CARROT SAUTE
1 lb. red fresh beets, peeled and cut into wedges
¼ c. butter
1 c. carrot ribbons
3 T. chopped fresh parsley
Kosher salt, black pepper to taste
Balsamic vinegar, optional

  1. Wrap beets in microwave-safe parchment paper.
  2. Microwave on HIGH until tender, 10-12 minutes, depending on size.
  3. Let sit for 5 minutes.
  4. In large skillet, melt butter over medium heat.
  5. Add carrot ribbons to skillet, cook, stirring occasionally, until tender.
  6. Stir in parsley.
  7. Gently stir in beets. Season to taste.
    *I like to drizzle balsamic vinegar to kick up the zestiness!
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