clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

scrumptious buttered beets

  • Author: Emilie Raffa
  • Prep Time: 5 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 5 mins
  • Yield: 4


  • 1 large bunch baby beets, washed, skin on, leaves removed
  • 2 tbsp of unsalted butter
  • 12 clementines
  • splash of balsamic vinegar
  • coarse salt & freshly ground black pepper

Kitchen Note: For the beets, I’ve provided 2 cooking methods below: roasting or boiling. The choice is up to you. Try them both ways!


  1. For roasting the beets, wrap in a foil package. Drizzle with olive oil and season with salt and pepper. Roast @ 425 for 30 minutes- 1 hour depending on size. The beets are ready when a paring knife comes out easily when inserted. Alternatively, boil the beets in a large pot of water until tender. When cool enough to handle, remove the skin (I do this with my hands). Cut in half or quarter if the beets are large.
  2. In a skillet, melt the butter over low heat. Add the beets and toss to coat. Add the juice of one clementine and season with salt and pepper.
  3. For more orange flavor, add the remaining clementine and/or a splash of balsamic vinegar for extra tang. Adjust seasoning, if necessary.
  4. Serve warm.