sauteed beets with gratin dauphinois

Sauteed beets {beet fricassee}

A variation from French potato fricassée, this sauteed beets recipe is made with fresh beets, yellow onion, herbs de Provence, avocado oil, and hot sauce.
Course Appetizer, Side Dish
Cuisine French
Keyword beet fricassee, sauteed beets
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 174kcal
Author Nicolas Pujol


  • 4 beets
  • 4 tbsp avocado oil
  • 1 yellow onion
  • 4 tbsp parsley
  • 1 tbsp herbs de Provence


  • Peel the beets, rinse them and slice them thinly. Do the same for the onion.
  • In a large skillet, pour the avocado oil, then heat to medium temperature.
  • Add the beets and onion, as well as herbs de Provence.
  • Sautee for 15 to 20 minutes. Taste to check the beets are fully cooked and no longer crunchy, or leave them on slow cooking heat for a few more minutes.
  • Add chopped parsley and serve immediately. 


  • Add hot sauce such as Tabasco or Sriracha once served on plate.
  • Serve together with gratin dauphinois for a French recipe combo. Note the calorie estimates in this card only include sauteed beets, not calories from the gratin.


Calories: 174kcal | Carbohydrates: 11g | Protein: 1g | Fat: 14g | Saturated Fat: 1g | Sodium: 67mg | Potassium: 327mg | Fiber: 3g | Sugar: 6g | Vitamin A: 385IU | Vitamin C: 11.6mg | Calcium: 44mg | Iron: 2.2mg