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Buttered Beet and Carrot Sauté

Buttered Beet and Carrot Sauté

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Serves 4 (serving size: about 1/2 cup)

If you love the sweet, earthy flavor of beets but think you don't have time to cook them on a weeknight, you'll appreciate this fast microwave method. Wrapping peeled beet wedges in parchment paper allows them to steam to tender perfection in less than half the time it would take to roast them.


  • 1 pound red beets, peeled and cut into wedges
  • 1 tablespoon unsalted butter
  • 1 cup carrot ribbons
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Nutritional Information

  • Calories 89
  • Fat 3.2g
  • Satfat 1.9g
  • Monofat 0.8g
  • Polyfat 0.2g
  • Protein 2g
  • Carbohydrate 14g
  • Fiber 4g
  • Cholesterol 8mg
  • Iron 1mg
  • Sodium 232mg
  • Calcium 33mg
  • Sugars 9g
  • Est. added sugars 0g

How to Make It

Step 1

Wrap beets in microwave-safe parchment paper. Microwave at HIGH until tender, 11 to 12 minutes. Let stand 5 minutes.

Step 2

Meanwhile, melt butter in a large skillet over medium-high. Add carrot ribbons to skillet; cook, stirring occasionally, until tender, about 2 minutes. Stir in parsley, salt, and pepper. Gently stir in beets.

Watch the video: How To Make Yorkshire Puddings. Jamie Oliver (August 2022).