Caramelized Red Beets

Printer-friendly versionPrinter-friendly versionPDF versionPDF version

Photo of Caramelized Beets

A nice little recipe: Cubes of red beets cooked and caramelized in their own juices. Caramelized beets make a nice side dish for many kinds of meets. Sprinkled with a little Balsamic vinegar they are also good as a little starter or snack.

To prepare this dish, you will need a non-stick sauté pan with a tight-fitting lid.


  • 3 roots of red beets, stems cut off at the top of the root
  • 2 tbsp unsalted butter
  • ¼-½ tsp salt (to taste)


  1. Peel beets and cut in ½ inch / 1cm cubes.
  2. Set non-stick sauté pan over medium-high heat and melt the butter.
  3. Add beets and salt. Cover.
  4. Reduce heat. Cook covered until beets are tender (ca. 20 minutes). Stir occasionally. Adjust heat as necessary to avoid scorching.
  5. Remove cover, finish over medium-high heat, stirring frequently, until all juices have evaporated and the beet cubes start to turn crunchy on the outside.



I'm surprised at how good these look to me because I usually hate red beets, but I want one!