Heat oil in large skillet over medium heat. Cook and stir garlic 1 minute. Add bell pepper; cook and stir 1 to 2 minutes until crisp-tender. Stir in peas and thyme. Remove from heat. Gently stir in beets. Season with salt and pepper, as desired. Serve warm or at room temperature.
More Healthy Meals
More Healthy Meals
Classic Reuben Sandwich
Toss Sauerkraut with dill seed and garlic powder; set aside. Spread slices of rye bread with creamy French dressing.
Hot Spiced Beets
Combine all ingredients, except beets in saucepan and boil until liquid is reduced to half.
Red Cabbage & Sausage Skillet
Cut potatoes in half; place in large skillet. Add enough water to cover potatoes; cover and bring to boil.
Roasted Portobello Mushrooms with Beets & Goat Cheese
Preheat oven to 400oF. Drain beats, reserving liquid. Coarsely chop 1/2 cup beets.
Rustic Vegetable Beet Soup
Combine all ingredients for gremolta and set aside.