Simple Boiled Beets with Butter
You can use golden or red beets in this recipe. If using red beets, once they're boiling, you'll want to cover the pot with a lid—but leave it sort of cockeyed so some steam can escape—to prevent red splatters from getting all over the stove!
- 2 pounds beets (golden or red)
- 1 teaspoon butter or olive oil
Wash and cut off the root and stem ends of the beets. Cut into even chunks, about 1-inch thick, leaving the skin on. Place into a medium or large saucepan and cover with about 2 inches of water.
Bring to a boiling over high heat, then reduce to medium to simmer rapidly. Cook for about 20-30 minutes or until the beets are soft when poked with a fork or paring knife. Remove from heat.
Drain and run under cold water to help them cool down enough to handle them. Slip off the skins by rubbing on them gently with your fingers—they should slip off.
Place beets into a bowl and toss with butter. Sprinkle with salt and serve warm or at room temperature.
- Store any leftovers in an airtight container for up to 3 days. Warm slightly before serving.
- Top with shredded cheddar cheese, crumbled goat cheese, or crumbled feta cheese if desired.
Calories: 106kcalCarbohydrates: 22gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 3mgSodium: 186mgPotassium: 737mgFiber: 6gSugar: 15gVitamin A: 106IUVitamin C: 11mgCalcium: 37mgIron: 2mg