Lent Beets a la French

Submitted by Nobility_Cuisine on Sat, 05/14/2011 - 16:56.


1 lb small beetroots
2 tbsp vegetable oil
0.5 cup red wine (or red wine vinegar)
2 garlic cloves
Salt and ground black pepper on taste


Peel the beets, slice into flat rounds, and fry on a pre-heated skillet with vegetable oil for about 3 minutes per side.

Then, pour the wine onto the skillet, add salt, pepper, and pressed garlic, and simmer until the beets are ready (easy to pierce).

Serve hot as a standalone lent dish, or as part of a complex garnish.