With just five ingredients and one-skillet prep, this is a truly simple recipe that’s perfect for a lazy summer day. I could keep going on about uncomplicated this recipe is, and how the combination of two sweet vegetables with the sour bite of lemon appeals to our most basic, primordial tastes — but that verbal frippery would be totally incongruous with the recipe, wouldn’t it?
So without further ado:
- 1 large beet, peeled
- 1/2- to 1-inch slice of fennel bulb
- 1/2-to 1 tablespoon olive or coconut oil
- 1 tablespoon lemon juice or unsweetened red currant juice (if you’re in the northern temperate zone and want to make the recipe even more seasonal)
- salt to taste
- Chop beet and fennel into matchsticks.
- Warm oil in a skillet on medium heat. Add fennel and sauté for a few minutes, until fennel starts to soften.
- Add beets. Lower heat and cover, lifting the lid every few minutes to give the veggies a stir. Cook for 10-20 minutes until beets are tender. Add a tablespoon or so of water if beets start to stick to the bottom of the pan.
- Sprinkle with lemon or red currant juice and salt (optional).
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