Playing With My Food ~
A journal about food, thought, travel, and life; by Chef & Raconteur Chaz French.

Caramelized Beets

1 bunch of beets mandolined to 1/4 x 1/8 ” strips (no mandolin? lots of patience and careful slicing is needed).
3 TB olive oil
2 TB butter
Salt & Pepper to taste.

Heat a sautee pan over medium heat, add the oil and butter, when the butter is melted add the beets and cover. Stirring occasionally.

Cook for 30-35 minutes until beets are tender and caramelized.