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  • 2 pounds beets, order Claritin no prescription, Buy generic Claritin, without greens, scrubbed and peeled

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  • 2 to 3 teaspoons aged balsamic vinegar, australia, uk, us, usa, Where to buy Claritin, or to taste

  • 2 tablespoons chopped fresh chives



  1. Shred the beets in a food processor fitted with a disc for medium shredding or fine julienne.

  2. Place a nonstick wok or large, deep nonstick skillet over medium-high heat. When hot, add the oil. When hot, add the shallots and garlic. Cook, stirring, about 1 minute, order Claritin online no prescription. Add the beets and season with salt and pepper. Cook, stirring and tossing, 3 to 5 minutes, until the beets have given up their water and are crisp-tender, or longer to desired doneness. Transfer to a serving dish. Stir in 2 teaspoons of the vinegar and sprinkle with the chives. Taste and add more vinegar, and additional oil, if desired. Serve immediately. 


Makes 6 servings 


Per serving: 67 calories, 2 g total fat, trace saturated fat, 0 mg cholesterol, 10 g total carbohydrate, 3 g dietary fiber, 2 g protein, 79 mg sodium..

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Comments&Trackbacks

  • October 10 2010, 3:22 PM
    Trish N.

    I too love beets and have a big bag of them from the farmer’s market in my fridge right now so I’m going to copy this recipe for my veggie file and give it a try. I don’t often post but read your all your new posts as they come up. I have saved several of them to try. Keep up the good work!

  • October 10 2010, 4:07 PM
    Deborah

    Trish,
    Thanks for your comment. I think you’ll be amazed at the speed with which the beets cook by this method. As much as I love tender oven-roasted beets, I found that they’re very tasty in this crisp-tender state.
    Deborah

  • October 12 2010, 10:11 AM
    Quay Po Cooks

    My hubby loves beets. I must make this for him.. What lovely dish and thanks for sharing this wonderful recipe.

  • October 12 2010, 10:27 AM
    Deborah

    It’s my pleasure to share it. Enjoy!
    Deborah

  • October 13 2010, 4:29 PM
    Adelina

    This dish does look and sound great! I just do not like beet, At All! I tried several times to “like” it, but I can’t do it! I do love its color though!!!

  • October 13 2010, 5:02 PM
    Sarah

    Hi Deborah,
    Just discovered your site and I love it! It’s great to have a doctor’s viewpoint on food and recipes. These beets look deelish. Cheers!

  • October 13 2010, 6:35 PM
    Deborah

    I’m so glad you found your way here. I hope you’ll come back often.
    Deborah

  • October 13 2010, 7:16 PM
    [email protected]

    I always bake them, and that takes a while so this is a great alternative… the color is gorgeous and they are so good… they really don’t need much to make them delicious!

  • October 13 2010, 7:23 PM
    Deborah

    Hello, Deana! I roast them most of the time too. In fact, I offered to cook something for my son today and he requested “veggies.” (I must have done something right.) So I made him roasted beet and turnip “fries” and his favorite roasted cauliflower with garlic and rosemary. However, the shredding technique is great when you want beets but don’t have time for the oven route.
    Deborah

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