2 lb beets – about 4 cups grated 2 T or more olive oil 2-3 cloves garlic and/or 1-2 minced shallots sprinkle of fresh-squeezed lemon or lime, or fine vinegar This recipe requires a food processor, despite what Alice Waters says. Grating them by hand would be sheer masochism. Peel the beets, then grate in food processor. Heat large cast iron frying pan or sauté pan. Add olive oil. Add shallots and/or garlic and stir for a minute or two before adding beets. Toss to coat with the oil. Add a 3- fingered pinch of kosher salt, then add ¼ inch water and cover. Cook about 10 minutes, tossing occasionally. Try not to mash them. When done, beets will be tender and liquid will have evaporated. Adjust seasonings (S&P). Squeeze on some fresh lemon or lime juice, and garnish with minced parsley or chives. |
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