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.



  1. Slice beets and heat olive oil in well seasoned sauté pan over medium heat.
  2. Spoon in the garlic.
  3. When garlic begins to sizzle slide in the beets and toss or gently stir for 5 minutes.
  4. Sprinkle parsley and salt over beets and grind over fresh pepper and sauté for 1 minute.
  5. Serve immediately.
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