Buttered Beets

This simple recipe showcases the earthy beauty and natural sweetness of the beet.
Serves 4.

SODIUM CONTENT: 65 mg per serving


1 bunch fresh beets (4 med/lg beets)
1 T. unsalted butter


Fill a pot with water and bring to a boil over high heat. Trim beets of their leaves, leaving 1/2 inch or so stalk protruding from each beet. Scrub beets gently with a potato brush. Once water is boiling, carefully drop in beets and cook 35 minutes, or until tender (larger beets may require longer cooking time). Remove beets from hot water and set aside briefly (a minute or two) to cool. Carefully peel the beets, then slice into bite-size chunks. Place beets into a mixing bowl, add butter and toss to coat. Serve immediately.

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