I like eating traditional red beets, but I don’t love making them. Their color gets all over my hands, or on my clothes. They’re messy. And sometimes they’re downright a little too earthy tasting.
Golden beets, on the other hand, don’t change my hands colors while being equally as gorgeous in color, so they’re already winning me over. They also happen to have a lighter flavor. This recipe calls for fresh mint because ’tis the season for big bunches of fresh herbs. These are a quick side dish, especially while the rest of dinner is cooking. They’re also husband approved- I caught him eating the leftovers straight out of the fridge!
golden beets with mint
makes 4 servings
1 1/2 lbs golden beets, peeled and cut into bite-sized pieces
2 tablespoons butter
4 tablespoons fresh mint, chopped
3/4 teaspoon salt
Place beets in a pot with enough water to cover them. Bring to a boil, then reduce heat and let simmer until the beets are fork-tender, about 20 minutes. Strain the beets and return to the pot. Add the butter and cook over medium heat until it’s melted. Add the mint and salt to the pan and toss together. Cook for two minutes to combine flavors. Serve warm.