From the blog http://straightfromthefarm.wordpress.com/2008/01/06/spicy-sauteed-beets/#more-458
Sautéed Beets with Mustard and Lemon
Adapted from 5 Spices, 50 Dishes
4 or 5 medium beets
2 T. peanut oil
¼ t. mustard seeds
1 small chile pepper, slices into thing rounds
Pinch of salt and freshly ground black pepper
juice of one lemon
1 T. minced cilantro
Scrub beets well. Cover with water in a saucepan and bring to a boil. Lower the heat and simmer, covered, until tender – about 20 minutes depending on the size of the beets. Drain and let beets cool before sliding off their skins. Chop beets into half inch thick wedges.
Heat the oil in a large skillet or wok over high heat. When the oil begins to smoke, add the mustard seeds, covering to avoid splattering. Once seeds stop sputtering, add chile pepper slices and stir once before adding beets and salt. Toss to coat with oil and then cover and let beets steam over low heat for another 5-6 minutes.
Remove from heat and place in serving dish. Toss with lemon juice and cilantro. Serve warm or cold.
(serves 2)
Sautéed Beets with Mustard and Lemon
Adapted from 5 Spices, 50 Dishes
4 or 5 medium beets
2 T. peanut oil
¼ t. mustard seeds
1 small chile pepper, slices into thing rounds
Pinch of salt and freshly ground black pepper
juice of one lemon
1 T. minced cilantro
Scrub beets well. Cover with water in a saucepan and bring to a boil. Lower the heat and simmer, covered, until tender – about 20 minutes depending on the size of the beets. Drain and let beets cool before sliding off their skins. Chop beets into half inch thick wedges.
Heat the oil in a large skillet or wok over high heat. When the oil begins to smoke, add the mustard seeds, covering to avoid splattering. Once seeds stop sputtering, add chile pepper slices and stir once before adding beets and salt. Toss to coat with oil and then cover and let beets steam over low heat for another 5-6 minutes.
Remove from heat and place in serving dish. Toss with lemon juice and cilantro. Serve warm or cold.
(serves 2)