top of page

Sauteed Beets

This a different way to do beets than your typical roasting, if you're looking to change it up! I also like to make these and then use as a salad topping throughout the week.

Prep Time: 20 Minutes | Cook Time: 40 Minutes


  • 1 tbsp olive oil

  • ½ medium onion, thinly sliced

  • 3 to 4 garlic cloves, minced

  • 2 tbsp tomato paste

  • 1 pound beets, peeled and shredded

  • 2 cups low sodium vegetable broth (or just water)

  • Juice of a ¼ lemon

  • Salt and pepper to taste


  1. Peel and shred your beets, if you have a food processor use it to shred your beets

  2. In a saute pan, heat the olive oil over medium heat

  3. Add your onion and cook, stirring occasionally until onion is translucent

  4. Add the garlic and cook until fragrant

  5. Add the tomato paste and cook, stirring constantly until the paste is heated and become fragrant (about 1-2 minutes)

  6. Add the beets, stock (or water), and lemon juice.  Stir to combine. Season with salt and pepper

  7. Bring the liquid to a boil, reduce heat, cover and cook until the beets are softs (for about 35 minutes).

  8. Turn off the heat and let the beets stand for about ten more minutes.


bottom of page