Ingredients
4-5 medium fresh beets, 1/4" julian chopped
1.5 teaspoon cumin seeds
1 tablespoon fresh mint chopped
1/4 cup dry vermouth
1 tablespoon olive oil
1 tablespoon butter
salt and pepper
Preparation
Heat oil and butter together in a skillet. Add cumin, toast until fragrant. Add beets, sauté on medium low for 20 minutes or until done. Add mint. Deglaze pan with vermouth. Salt and pepper to taste.
