Sauteed Baby Beets With Haricots Verts And Lemon Recipes

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HARICOT VERT RECIPE



Haricot Vert Recipe image

A simple haricot vert recipe with complex, bright flavors. This side dish is the perfect accompaniment to chicken, pork or beef dishes.

Provided by Scott G

Categories     Side Dish

Time 12m

Number Of Ingredients 6

1 LB Haricot Verts, rinsed and stems trimmed
3 TBSP Butter or other cooking fat, ghee or rendered bacon fat work great too
1/4 Cup Water
1/4 Cup Shallot, diced fine
1 TBSP Fresh Lemon Juice
2 Pinches Kosher Salt

Steps:

  • Warm a saute pan over medium-high heat. Add in all of the ingredients. Cover with a tight fitting lid. Cook for 7 minutes.
  • Remove the lid, stir and turn the heat to high. Continue to stir until the shallots are translucent and the beans are cooked through, approximately 3 minutes more.
  • Serve hot and happy eating.

Nutrition Facts : Calories 119 calories

HARICOTS VERTS WITH HERB BUTTER



Haricots Verts with Herb Butter image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

Kosher salt
1 pound French string beans, stem end removed
1 tablespoon minced scallion, white and green parts
1 tablespoon minced fresh dill
1 tablespoon minced fresh flat leaf parsley
4 tablespoons unsalted butter, at room temperature
1/2 teaspoon freshly ground black pepper
Sea salt or fleur de sel, for serving

Steps:

  • Bring a large pot of water to a boil and add 1 tablespoon salt. Add the string beans and cook for 2 minutes. Drain and then place the string beans in a serving dish.
  • For the herb butter, placed the scallion, dill, parsley, butter, 1 teaspoon salt and the pepper in a small bowl and combine.
  • Scoop a generous tablespoon of the herb butter and place it on top of the string beans. Sprinkle with sea salt and serve.
  • Use any extra herb butter for serving on a steak or in a sandwich.

VERY EASY SAUTEED BEETS



Very Easy Sauteed Beets image

This is a very easy recipe for shredded or spiralized red beets. Sauteed beetroots make a perfect healthy side dish. You can make it in advance so it's perfect for meal-prep.

Provided by Maria Ushakova

Categories     Recipes

Time 55m

Number Of Ingredients 8

1 Tbsp olive oil
1/2 medium onion, thinly sliced
3 to 4 garlic cloves, minced
2 Tbsp tomato paste
1 pound beets, peeled and shredded
2 cups low sodium vegetable broth
juice of 1/4 lemon
salt and pepper to taste

Steps:

  • In a saute pan, heat the olive oil over medium heat. Add the onion, and cook stirring occasionally until the onion is translucent for about 2 to 3 minutes. Add the garlic and cook until fragrant for about 30 seconds.
  • Add the tomato paste and cook stirring constantly until the paste is heated and becomes fragrant for about 1 to 2 minutes.
  • Add the beets, vegetable stock, and lemon juice. Stir to combine. Season with salt and pepper.
  • Bring the liquid to a boil. Reduce heat, cover and cook until the beets are soft for about 35 minutes. Turn off the heat and let the beets stand for about 10 more minutes. Serve warm. See the Notes.

Nutrition Facts : Calories 110 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 3 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 223 grams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

SAUTEED HARICOTS VERTS



Sauteed Haricots Verts image

Provided by Anne Burrell

Time 20m

Yield 4 servings

Number Of Ingredients 5

Kosher salt
1/2 pound haricots verts (baby string beans), stem ends removed
Extra-virgin olive oil
2 garlic cloves, smashed
Pinch crushed red pepper flakes

Steps:

  • Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water for shocking.
  • Add the beans to the boiling water and cook until tender but still have some bite, 5 to 7 minutes. Strain and immediately transfer the beans to the salted ice water. Once cool, strain and set aside until ready to use.
  • Coat a large saute pan with olive oil. Add the garlic and crushed red pepper, and set over medium-high heat. When the garlic becomes golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until hot and coated with oil. Transfer the beans to a serving bowl, season with salt and serve right away.

SAUTéED BEETS



Sautéed Beets image

Number Of Ingredients 4

3 beets with tops attached (green leaves)
3 Tablespoons butter or coconut oil
1/2 teaspoons Celtic sea salt
Fresh cracked pepper

Steps:

  • Cut beets off from stems and leaves and cut each in half. Place beets in large pot with water. Bring to a boil and boil until the beets are tender, about 20 minutes. Remove beets and after they have cooled a bit, peel them and them cut into small pieces. Also, at this time, chop up the leaves.
  • In a large saute pan, melt butter over medium heat. Add the beets, greens, and salt. Saute for a few minutes until the greens have wilted. Sprinkle a bit of cracked pepper on top.

SAUTEED BABY BEETS WITH HARICOTS VERTS AND LEMON



Sauteed Baby Beets with Haricots Verts and Lemon image

Provided by Tina Miller

Categories     Citrus     Herb     Vegetable     Side     Bake     Sauté     Vegetarian     Lemon     Green Bean     Beet     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

10 red or golden baby beets, trimmed, scrubbed
2 tablespoons olive oil
1 1/2 pounds haricots verts (slender green beans), trimmed
1/4 cup (1/2 stick) butter
2 tablespoons fresh lemon juice
1 1/2 teaspoons finely grated lemon peel
1/2 cup fresh Italian parsley leaves

Steps:

  • Preheat oven to 375°F. Toss beets with oil in roasting pan. Sprinkle with salt. Cover pan with foil. Bake until beets are tender, about 30 minutes. Uncover and let beets stand at room temperature 20 minutes. Peel beets. Cut beets into quarters (or halves if very small).
  • Cook haricots verts in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain and transfer to bowl of ice water to cool. Drain and pat dry. Melt butter in large skillet over medium heat. Add lemon juice and peel, then beets. Toss well. Stir in haricots verts and parsley; sauté until heated through, about 3 minutes. Season to taste with salt and pepper. Serve hot or at room temperature.

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