Cooking with Beets

As I walk through the market, I often overlook the beets because I normally roast them and that usually takes about 45 minutes too long .  Not looking forward to a hot kitchen, beets are often in the bottom of my grocery list.  But their pretty purple color made them so tempting, I had to grab a few hoping to search the net for some guidance.

Voila! Pan seared shredded beets in about 10 minutes.  Done!  Here’s the recipe:

3-4 beets (You may need more or less depending on the beet’s size)


1 tablespoon Balsamic Vinegar or Lemon Juice

1 tablespoon Troyer Amish Butter

1/4 cup water

Grate the beets or use a food processor (It took us a while to figure out our food processor grater gadget).  Melt butter in pan on medium heat.  Add shredded beets, salt and 1/4 cup water; cover and cook for 5-10 minutes to evaporate all the liquid.  Once dry, add your balsamic vinegar or lemon juice and mix.  Remove from heat and serve.

Being able to make fresh beets at home put a smile on my face as I thought about my grandmother who was always ready with her canned beets.  The dish was simple, yet very tasty.  Did the children eat it, you ask?  Well, I got one compliment from our “taste tester”, not so much from our youngest one!  What other produce items do you rarely ever purchase but once you use them you are glad you did?

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