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.