Pan Roasted Beets
By Chef Eduardo Garcia
Beet it, beet it, beet it, beet it, throw it in the pan and eat it!
A friend cooked a version of this dish for me once and I was immediately sold and a fan for life. Cooked on the stove this is about as simple as it gets, and absolutely delicious with garlic and mint!
1 ½ lbs - Baby Beets, Purple, Golden, Chiogga, whatever's your favorite, scrubbed and topped
1 head - Garlic, separated into individual teeth with paper left on
2 Tbsp - Montana Mex Avocado Oil
3 sprigs - Mint
1 - Fresh Lemon
Heat a heavy bottomed skillet over medium heat. Add whole beets and Montana Mex Avocado Oil, cover with a lid and cook for approx 20 min. Carefully lift lid and add garlic, replace lid and cook for an additional 10 min. Remove from heat. Before serving cut beets into desired serving size pieces of your choice, and then put them back in the pan. Add fresh mint and give it all a good stir, season with a spritz of lemon and a pinch of good sea salt.