SAUTEED SHREDDED BEETS WITH ORANGE ZEST
1 bunch (4 or 5) medium beets with tops
1 tablespoon unsalted butter or extra-virgin olive oil
1/2 teaspoon grated orange zest
Kosher salt and freshly ground black pepper
1 tablespoon finely chopped Italian parsley (optional, for serving)
Cut tops from beets, wrap in plastic and refrigerate for braising for another meal. Peel beets with a vegetable peeler, coarsely grate or shred using a box-style grater or the shredding blade of a food processor.
Melt butter or heat oil in a large skillet over medium heat. Add shredded beets and saute, stirring, until evenly coated with butter, about 2 minutes.
Add orange zest and continue to cook, stirring, until beets are tender, 2 to 3 minutes more. Sprinkle with salt to taste and a grinding of black pepper.
Top with parsley, if desired, and serve at once.
Makes 2 to 3 servings
Adapted from source: Marie Simmons, Tribune Media Services
1 bunch (4 or 5) medium beets with tops
1 tablespoon unsalted butter or extra-virgin olive oil
1/2 teaspoon grated orange zest
Kosher salt and freshly ground black pepper
1 tablespoon finely chopped Italian parsley (optional, for serving)
Cut tops from beets, wrap in plastic and refrigerate for braising for another meal. Peel beets with a vegetable peeler, coarsely grate or shred using a box-style grater or the shredding blade of a food processor.
Melt butter or heat oil in a large skillet over medium heat. Add shredded beets and saute, stirring, until evenly coated with butter, about 2 minutes.
Add orange zest and continue to cook, stirring, until beets are tender, 2 to 3 minutes more. Sprinkle with salt to taste and a grinding of black pepper.
Top with parsley, if desired, and serve at once.
Makes 2 to 3 servings
Adapted from source: Marie Simmons, Tribune Media Services
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