I love to eat beets, but I don't love to cook them. I have a bad habit of buying a bunch of beets and letting them sit in the fridge until the greens are wilted and the roots are squishy. This way of cooking beets is so fast and easy that I actually want to do it.
serves 4 beet lovers, or 8 other people
- 2 bunches of beets, green removed and reserved for another purpose
- 1 tbs vegetable oil
- 1/2 cup water
- 1 tbs honey
- 2 tbs red wine vinegar
- pinch of kosher salt
- 1/2 red onion, julienned
- 2 tbs feta, crumbled
- Peel the beets with a vegetable peeler. If you do this under a thin stream of running water you won't stain your hands.
- Slice the beets in half through their equator.
- Heat a large frying pan over medium heat with the oil.
- Place the beets in the pan cut-side down. Add the water, salt, honey, and vinegar.
- Bring the liquid to a boil, reduce the heat to simmer and cover the pan.
- Cook the beets for 20-25 minutes, until a paring knife slides right in with no resistance.
- Take the beets out of the pan and cut them up.
- Add the sliced onions and reduce the liquid in the pan until it's slightly thickened and syrupy.
- Toss the beets with the onions and cooking liquid and pour out into a serving dish.
- Sprinkle feta on top.