Recipe - Quick & Easy Caramelized Beets

Okay, I know what you're thinking - beets??  Who eats those?  Actually Image via Wikipedialots of people do. Not only are they tasty, but they are absolutely FULL of amazing nutrients, vitamins, and antioxidants. Plus they are pretty! :-)

If you are a member of a CSA, you've probably gotten some beets in your share at some point. We get them so often that even though I really like them, sometimes I am at a loss for what to do with them. They are quite tasty baked, but they take a long time to cook, and I don't want to heat up the house by running the oven for an hour (or more) in the summer. Sometimes I make refrigerator pickles with them, but it's a bit time consuming, and you have to wait a few days to eat them. Often I resort to just steaming them, which is fine, but they are a bit bland.

Here is a REALLY easy recipe I came up with the other day. Not only was it super-simple, it also tasted so amazing, this is now my new favorite way to cook beets!  (I let a friend at work try one, and he was so impressed, he said even his kids would probably like them.)

Quick & Easy Caramelized Beets:

Ingredients:
3-4 large beets (or 5-6 medium)
2 TB butter
1/2 tsp dry ground mustard
1/3 tsp sea salt (or to taste)
1/4 tsp fresh ground black pepper

Directions:

1. Wash beets well, scrubbing all over with a vegetable brush. 
2. Trim off root end and discard. (You may peel if desired - I just scrubbed well, and peeled off a couple of "scruffy" looking spots, but left the rest of the peel on.)
3. Slice in thin, uniform slices, about 1/4" thick. Discard stem end.
4. Melt butter in large heavy-bottomed skillet over medium heat, until hot.
5. Add beet slices, stir well, and cover tightly. Lower heat to medium-low.
6. After about 5 minutes, remove lid, stir well, and add mustard, salt, and pepper.
7. Cover and continue to cook about 15 more minutes, stirring well every 5 minutes or so. If they seem to start to get dry, or stick, add a few drops of extra virgin olive oil.
8. When done, beets should be very tender, and may be starting to caramelize around the outer edges. Taste and adjust seasonings if needed.
9. Serve hot. 

Makes a good side-dish for stuffed squash or zucchini, grilled meats, steak, or just about anything else!

Caramelized Beets & Stuffed Patty Pan Squash