Photo: Jennifer Causey; Food Styling: Catherine Crowell Steele; Prop Styling: Kay E. Clarke
1 pound red beets, peeled and cut into wedges
1 tablespoon unsalted butter
1 cup carrot ribbons
2 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Est. added sugars 0g
How to Make It
Wrap beets in microwave-safe parchment paper. Microwave at HIGH until tender, 11 to 12 minutes. Let stand 5 minutes.
Meanwhile, melt butter in a large skillet over medium-high. Add carrot ribbons to skillet; cook, stirring occasionally, until tender, about 2 minutes. Stir in parsley, salt, and pepper. Gently stir in beets.
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