Sauteed Shredded Beets with Balsamic Vinegar

In this recipe you peel and grate the beets while they are still raw which cuts way down on the usual cooking time. Now just they take 3 to 4 minutes to cook rather than the usual 45.

Makes 6 servings
Hands-on time: 15 minutes
Total preparation time: 15 minutes

1 ¾ pounds beets
2 tablespoons vegetable oil
3 tablespoons balsamic vinegar
Kosher salt and freshly ground black pepper

Peel the beets and cut them into pieces that will fit through the feed tube of a food processor. Grate using the grating disk of a food processor or by hand using the coarse side of 4-sided box grater.

Heat the oil in a large skillet over medium-high heat until hot. Add beets and sauté, stirring frequently, for 3 to 4 minutes, until the beets are just crisp tender. Add the balsamic vinegar and salt and pepper to taste.



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