Spicy Honeyed Beets

  • 2 lb. chioggia or golden beets
  • 1 c. water
  • 1 T. coconut oil
  • ½ tsp. salt
  • 1-2 tsp. hot sauce -- I used Tabasco sriracha
  • 2 T. honey

If using an Instant Pot, scrub the beets and trim any greens away (reserve for another use). Place the beets on a trivet in the Instant Pot and add the 1 cup of water. Process for 20-30 minutes, depending on the size of your beets. Allow the pressure to release naturally and, once cooled enough to handle, gently rub the skins off the beets and discard. You can also omit the water and roast the beets wrapped in foil in a 400° F oven for close to an hour - start checking for doneness after 20 minutes as smaller beets will roast faster. Remove the skins as described above. Slice the beets into bite-sized pieces.

Heat the coconut oil in a nonstick skillet over medium-high heat. Add the beets and lightly salt them. Sauté for about 5 minutes or until glistening and just lightly textured on the edges. Add the hot sauce and honey and cook, stirring constantly, for an additional 3-5 minutes or until the beets are fully coated. Serve warm.

  • Yields: 3-4 servings
  • Preparation Time: Instant Pot: 40 minutes, Oven: 75 minutes
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