Beets & Onions Vegetable Medley


1 (16 oz.) jar

Pickled Beets & Onions, drained

1 tbsp.

olive oil

1 large

clove garlic, minced

0.5 cup

bell pepper, diced

1.5 cups

frozen petite green peas, defrosted

1 tsp.

dried thyme leaves

Salt and pepper, to taste


Original Recipe Makes 4 Servings

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.