- a beam of yellow beets - 1 piece
- a beam of early beet - 1 piece
- olive oil - 2 items. spoons
- Salt and freshly ground black pepper - - To taste
- butter - 2 items. spoons
- white wine vinegar - 2 items. spoons
Preheat the oven to 220 degrees. Place the yellow beet on one baking sheet, and the early beet on another sheet. Pour 1 tablespoon of olive oil and 2 tablespoons of water each leaf with beets, season with salt and pepper. Cover each sheet with aluminum foil and bake the beets until ready, from 25 to 30 minutes. Remove from the oven, allow to cool. When the beets have cooled, remove the skin and cut into slices. Heat the butter in a large frying pan over high heat. When the oil starts bubbling, add half the sliced beet into one layer. Fry for about 2 minutes, add the vinegar and season with salt and pepper. Stir gently and turn the beets with a spatula. Put on a dish and repeat with the remaining slices of beet.
Servings: 4