Sautéed Beetroot with Onion
Very quick, very simple, very cheap, and very tasty! Sautéed beetroot with onion works as an appetizer (hot or cold) or as a side for meat or chicken. You can also add it to salads, savory layered “cakes,” rolls, and sandwiches. And you can freeze it for later use!
Updated : 18 December, 2025
Easy
About 20 min.
Ingredients
500 grams
Beetroot
100 grams
Onion
to taste
Salt
50 grams
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to sauté beetroot with onion? Prepare the ingredients. Wash and pat dry the beetroot. Peel it and grate on a coarse grater. Peel the onion, rinse, pat dry, and finely chop. Use juicy, sweet beetroot. The onion can be white, red, or a mix.
Step 2
Pour refined vegetable oil into a skillet and heat it well. Set to medium heat and sauté the onion for 3 minutes, stirring, until translucent. Make sure the onion doesn’t burn or turn brown - it should just soften slightly.
Step 3
Add the beetroot and salt to taste, then mix well. Lower the heat, cover the skillet, and simmer the beetroot with onion for 20 minutes, stirring occasionally. If the beetroot isn’t very juicy, add a little water. If it isn’t very sweet, add a little sugar and taste.
Step 4
When the beetroot is ready, turn off the heat and let it sit on the warm burner for a bit under the lid. Serve hot or cold!
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