Beet with Olive Oil, Garlic and Parsley

BEETS WITH OLIVE OIL GARLIC AND PARSLEY This recipe came from an estate sale. I obtained it when I purchased the family collection from the Ramone Estate in Mesquite, Texas in 1988. 4 medium beets boiled or steamed 2 tablespoons extra virgin olive oil 1 large garlic clove minced 1 tablespoon finely chopped fresh parsley 1/2 teaspoon salt 1 teaspoon freshly ground black pepper Slice beets and heat olive oil in well seasoned saut� pan over medium heat. Spoon in the garlic. When garlic begins to sizzle slide in the beets and toss or gently stir for 5 minutes. Sprinkle parsley and salt over beets and grind over fresh pepper and saut� for 1 minute. Serve immediately.

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