Celebrate the vibrant flavors of the season with this Summer Garden Sauté.
Packed with fresh beets, crisp green beans, snap peas, and garlicky scapes, this quick and colorful dish is a delicious way to enjoy the best of summer produce. Whether you serve it as a light lunch, a flavorful side, or topped with goat cheese and toasted nuts for a hearty meal, this sauté brings garden freshness straight to your table in under 30 minutes.
Ingredients:
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2 medium beets (peeled and diced or shredded)
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1 cup green beans (trimmed and halved)
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1 cup snap peas (trimmed and halved)
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3–4 garlic scapes (chopped into ½-inch pieces)
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2 tbsp olive oil or butter
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Salt and pepper, to taste
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Optional: a squeeze of lemon juice or a splash of balsamic vinegar
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Optional garnish: fresh herbs like parsley, dill, or basil
Instructions
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Prep the beets:
If you like them tender-crisp, dice them small. If you prefer them soft, you can parboil or steam them for 5–7 minutes first, or shred them for quicker cooking. -
Sauté the veggies:
Heat the olive oil or butter in a large skillet over medium heat. Add the garlic scapes and cook for 2–3 minutes until they start to soften and smell garlicky. -
Add the green beans:
Cook for another 3–4 minutes, stirring occasionally. -
Add the beets:
Stir in the beets and cook for 5–7 minutes, until they’re tender (or faster if pre-cooked or shredded). -
Toss in the peas:
Add the peas and cook for another 2–3 minutes just until bright green and heated through. -
Season and serve:
Season with salt and pepper. For brightness, finish with a splash of lemon juice or balsamic vinegar. Top with chopped herbs if you have them on hand.
Optional Add-ins:
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Crumbled feta or goat cheese
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Toasted nuts or seeds (walnuts, almonds, sunflower seeds)
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Serve over quinoa, farro, or couscous for a full meal