I'm mad, crazy and totally in love with beets. I CRAVE them. It's a craving that bore this simple, succulent recipe. I hope that you can relate.
Beets with Warm Lemon-Sage Butter
You can make the beets ahead of time and heat the butter dressing when you're ready to serve.
4 Large beets
1/2 Red onion (not a huge one), finely diced
3 T Fresh sage, chiffonade
1 Cold stick of butter or 8 T ghee
2 T Fresh lemon juice
4 oz Baby arugula
Salt and fresh cracked pepper
Wait! I know what you're thinking, "An entire stick of butter!" I'll explain. It makes four salads so it's 2 T per person and when you cook the onion, some butter seems to evaporate. Does my explanation help?
Remove the greens from beets and wash. Put them in a large pot and cover with water. On high heat, bring water to a rapid boil. Turn the heat down to medium. Cook until tender throughout (about 20-30 min). Remove from water and peel beet skin with a pairing knife. Quarter them and set aside.
On a medium hot stove, in a pan caramelize the onion and sage in 3 T butter, stirring as needed. When the onion is nice and browned, add the remaining butter and lemon juice and maybe a pinch of salt. When the butter has melted...
Place each beet (beet slices) on a handful of arugula and drizzle with the warm, buttery dressing. Top with salt and pepper.
My mom is going to be mighty proud that I did not use a white plate in my posts two days in a row. She thinks that I need to jazz up my food photos with colored plates. She said she thought about buying me some, but I'm too "picky" to shop for. This is a great way to see if my mom is reading ;)
To see an adorable illustration on how to roast beets Click Here