- 1 medium red onion, chopped
- 1/2 stick unsalted butter
- 1 1/2 pounds trimmed beets, peeled and cut into 3/4-inch pieces
- 1 1/2 cups water
- 2/3 cup chopped mint
- Cook onion in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 5 minutes.
- Add beets, water, and 1/2 teaspoon each of salt and pepper and simmer, covered, until beets are tender, about 20 minutes. Uncover and cook, stirring occasionally, until liquid has evaporated, 2 to 5 minutes. Cool slightly, then toss with mint and salt and pepper to taste. Serve warm or at room temperature.