Yellow Beet & Black Bean Sauté
A colorful, fragrant dish that's slightly sweet and spicy—perfect for making your yellow beets shine.
- Prep time: 0 minutes
- Cook time: 0 minutes
It's simple, quick (about 30 minutes), plant-based, and honestly a fantastic way to turn these forgotten root veggies into the star of your plate. Serve with quinoa, rice, or even roasted potatoes for maximum enjoyment
Ingredients
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golden beets
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dwarf beans
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celery
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onions
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clove of garlic
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ginger
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coriander
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maple syrup
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paprika powder
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cayenne pepper
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jalapeño peppers
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water
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olive oil
Recipe steps
Prep the aromatics
Peel the onion, garlic, and ginger. Finely chop them all.
Heat everything up: Pour the oil into a large skillet over medium heat. Add the onion, garlic, and ginger. Sauté for about 5 minutes until it smells absolutely divine.
Chop the vegetables
Dice the celery and cube the beets. Add them to the skillet.
Season before cooking
Pour in the maple syrup, coriander, paprika, cayenne, chili flakes, and water. Mix well.
Let it simmer
Cover the skillet. Let it cook for 15–17 minutes until the beets are almost tender.
Finish with the black beans
Add the rinsed black beans. Sauté for another 3–5 minutes until all the liquid is absorbed and the beans are heated through.
Turn off the heat, season with salt and pepper, and you’re good to go!
Tips and variations
- For a crunchier version, add some nuts that you’ve toasted in the oven for 5 minutes.
- Want it sweeter? Toss in a handful of raisins or pomegranate seeds for a sweet-tart kick.
- For a complete meal, serve with rice, quinoa, couscous, or even tortillas for a burrito bowl-style dinner.
Anti-waste tips
If you have beet greens, sauté them lightly with a bit of garlic and lemon—crunchy and vibrant.
Save the celery leaves for a broth or soup later.
If you have leftover beet skin, roast it with a drizzle of oil for a crispy snack.
