Time: 40 minutes
Servings: 4
2 lb gold and red beets (about 8 medium or 16 baby beets), scrubbed and rinsed
3 tablespoons canola oil
1/2 teaspoon mustard seeds
2 small green serrano chile peppers, sliced into 1/4″ rounds
1/4 teaspoon salt
2 tablespoons finely chopped fresh cilantro leaves
1 – 2 tablespoons freshly squeezed lemon juice
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1. Cover beets with water in medium pot and bring to a boil. Reduce heat, cover, and simmer 20 minutes or until just tender. Drain, cool, peel and chop beets into 1/2″ cubes (quarter baby beets, if using).
2. Heat oil in large skillet over high heat. When it begins to smoke, add mustard seeds and cover pan with lid or splatter screen. When they have stopped sputtering, stir in peppers. Add beets and salt. Toss, cover and cook another 6 to 8 minutes to allow flavors to blend.
3. Toss with cilantro and lemon juice (to taste).
My Recipe Collection 