Beets are in season in July, but if you don't want to turn on your oven to roast them, try a stovetop braise with butter. It's faster and takes them to a wonderfully tender place. A flurry of fresh mint adds panache.
Recipe information
Total Time
40 min
Yield
Makes 4 (side dish) servings
Ingredients
1
medium red onion, chopped
1
/2 stick unsalted butter
1
1/2 pounds trimmed beets, peeled and cut into 3/4-inch pieces
1
1/2 cups water
2
/3 cup chopped mint
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Preparation
Step 1
Cook onion in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 5 minutes.
Step 2
Add beets, water, and 1/2 teaspoon each of salt and pepper and simmer, covered, until beets are tender, about 20 minutes. Uncover and cook, stirring occasionally, until liquid has evaporated, 2 to 5 minutes. Cool slightly, then toss with mint and salt and pepper to taste. Serve warm or at room temperature.