Beets with Parsley Butter


Beets with Parsley Butter

I love beets! When you roast them they seem to have a richer flavor. Boiling is easy and fast.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 70 kcal
Author Laurie


  • 6 medium beets any color
  • 2 tbsp butter
  • 2 tbsp parsley minced
  • 2 tbsp basil minced
  • salt and pepper to taste


  1. Cut into 1/4 inch thick slices and place in a sauce pan. Add butter, basil, salt and pepper and cook until heated thoroughly. Turn into a warm serving dish and sprinkle with parsley.

Baked Beets

  1. You can do the same as before but wrap the beets with herbs in foil and bake for 35 to 40 minutes in a 350 degree oven.

Boiled Beets

  1. Wash, trim tops leaving 1 to 2 inches of stems and leave 1 to 2 inches of the root, and do not peel. This will help prevent the beets from bleeding the color out.
  2. Cook in boiling water until tender, about 25 to 30 minutes. Drain, cool slightly, slip off skins, and trim off tops.

Recipe Notes

Equipment Required: Pot  to boil beets Oven or Toaster over to roast French knife to cut
Nutrition Facts
Beets with Parsley Butter
Amount Per Serving
Calories 70 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 11mg 4%
Sodium 62mg 3%
Potassium 294mg 8%
Total Carbohydrates 8g 3%
Dietary Fiber 2g 8%
Sugars 5g
Protein 2g 4%
Vitamin A 17%
Vitamin C 19%
Calcium 2%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

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