Just Good Food

by John Ryan


Beets with Lemon

Serves 2 as a side dish


The drag here is that you need cooked beets to make this sauté quick. However, you can simmer or bake the beets a day or two in advance. I recommend this recipe to those of you who think beets taste like dirt (I know you're out there). Lemon juice does remarkable things to beets.


1 cup diced cooked beets
1-1/2 tablespoons vegetable oil
2 tablespoons lemon juice
Salt and pepper


Preliminary step—Cook the beets:
Simmer in water to cover (or bake them like a potato) until they are easily pierced with a knife. Put the beets under running cold water until you can handle them, then squeeze them out of their skins (they usually slip out of their skins like a cue ball out of a sock). This step can be done a day or two in advance.

1. Dice the cooked beets.

2. Heat your skillet over medium-high heat, then add the oil and swirl around the pan. Toss in the beets and shake and stir until the beets are hot. Pour in the lemon juice and shake the pan. The lemon juice should vaporize, leaving the beets glazed, dazed and confused. Salt and pepper and serve.


Just Good Food

Four Sauté Recipes

Just Good Food Archive


John Ryan

Both chef and musician, John Ryan wrote the Just Good Food blog from 1996 through 2001.

This page created September 1999

The FoodWine
Main Page


Mardi Gras Recipes
Mardi Gras &
Fat Tuesday Recipes

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches



Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids

Conversions, Charts
   & Substitutions

About Foodwine.com
   Contact Info
   Privacy Statement


Copyright © 1994-2017,
Forkmedia LLC



cat toysCrazy Cat Toys