7-8 small beets (when beets are young they have tender skin. When the skin is tender you do not have to peel the beets!)
3 tablespoons olive oil
½ teaspoon sea salt
2 tablespoons fresh herbs (chives, thyme, and basil)v
Cut leaves, stems and tails off beets.
Rinse and scrub beets with a veggie scrubber or towel (beets may stain towel).
Cut beets into small cubes.
In a large sauté pan heat oil over medium.
Add the beets and salt. Sauté beets until tender, about 7-10 minutes.