RAW BEETS WITH CREAMY DILL
Steps:
- Peel and grate 1 pound beets.
- Make a dressing with 1 minced shallot, 2 teaspoons Dijon mustard, 1/4 cup sour cream, lemon juice to taste and chopped dill.
- Garnish: Dill.
BALSAMIC-GLAZED BEETS
Steps:
- In a large saucepan cover beets with salted water by 1 inch. Simmer beets, covered, 35 to 45 minutes, or until tender, and drain in a colander. Cool beets until they can be handled and slip off skins and stems. Cut beets lengthwise into wedges. Beets may be prepared up to this point 2 days ahead and chilled, covered. Bring beets to room temperature before proceeding.
- In a large skillet stir together vinegar, syrup or honey, and oil and add beets. Cook beet mixture with salt and pepper to taste over moderate heat, stirring, until heated through and coated well. Sprinkle about half of thyme over beets and toss gently.
- Serve beets sprinkled with remaining thyme.
BEETS WITH CHIVE CREAM
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Boil 6 to 8 beets in salted water until tender, about 35 minutes. Drain and cool slightly, then rub off the skins. Quarter and toss with 2 tablespoons olive oil, and salt and pepper. Serve with Greek yogurt mixed with chopped chives and salt.
BEETS IN SOUR CREAM
This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't tried any of the recipes yet. I'm putting them here so I can find them easier.
Provided by CJAY8248
Categories Low Protein
Time 50m
Yield 1 recipe, 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook beets in water to cover until tender. Drain, slip off skins and slice or cube. In the top of a double boiler, mix beets, sour cream, horseradish, onion and salt. Heat, stirring occasionally, to serving temperature. Serve garnished with the chives or parsley.
BEETS IN SOUR CREAM
For all you beet lovers, this dish is so easy to make, takes no time at all and so good too! Recipe: The Russian Heritage Cookbook Photo: copykat.com
Provided by Ellen Bales
Categories Vegetables
Time 15m
Number Of Ingredients 8
Steps:
- 1. Drain beets, reserve liquid; chop coarsely.
- 2. In a saucepan over medium heat, melt butter. Add flour, stir, blending in sugar, salt and vinegar. Stir in beets and cook for a few minutes.
- 3. Add 1/4 cup reserved beet juice and sour cream. Simmer for 5 minutes. Sprinkle with chopped chives just before serving.
BRAISED BEETS WITH BUTTER AND DILL
Steps:
- Peel 2 pounds beets, and chop them into 1-inch chunks; roughly chop the greens.
- Put both in a saucepan with 3 tablespoons butter and 1/2 cup stock.
- Bring to a boil, then reduce to simmer. Cover, and cook until the beets are tender and the greens wilted, 20 to 25 minutes.
- Boil off any excess liquid, then toss with chopped dill.
BEET CHIPS WITH CURRIED SOUR CREAM
Categories Appetizer Bake Vegetarian Curry Beet Summer Chive Sour Cream Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Make chips:
- Peel beets with a vegetable peeler, then slice paper-thin with slicer, using stems as handles.
- Bring water and sugar to a boil in a 3-quart heavy saucepan, stirring until sugar is dissolved. Add beets, then remove pan from heat and let stand15 minutes. Drain beets in a colander, discarding liquid, then let stand in colander 15 minutes more.
- Put oven rack in middle position and preheat oven to 225°F.
- Line a shallow baking pan with nonstick liner, then arrange beet slices snugly in 1 layer (it's not necessary to use any partial or broken slices) and season with salt and pepper. Bake beets until dry, about 1 hour. Immediately transfer chips to a rack to cool (chips will crisp as they cool).
- Make curried cream while beets bake:
- Cook shallot in oil in a small skillet over moderate heat, stirring frequently, until golden, 3 to 4 minutes. Stir in curry powder and cook, stirring, 1 minute.
- Stir shallot into sour cream in a bowl along with chives, salt, and pepper. Serve curried cream with beet chips.
SAUTéED BEETS WITH BUTTER
Provided by Mark Bittman
Categories easy, quick, weekday, side dish
Time 30m
Number Of Ingredients 3
Steps:
- Peel and grate beets.
- Put butter in a large skillet over medium-high heat. When it's hot, add onion and cook until tender, about 5 minutes. Add the beets, and stir occasionally until tender and lightly browned, about 10 minutes. Garnish with parsley.
Nutrition Facts : @context http, Calories 162, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 9 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 135 milligrams, Sugar 13 grams, TransFat 0 grams
SAUTéED BEETS WITH PASTA, SAGE AND BROWN BUTTER
Give a cook a beet, and he'll probably do one of two things with it: Reject it for fear of turning the kitchen into a juicy red crime scene, or roast it and serve it with goat cheese. I can take this marriage or leave it, but even if you love it, you must admit that it only scratches the surface of what beets have to offer. More than half the time that I prepare beets, I begin by shredding them in a food processor. After that, you can serve them raw with a simple dressing, or you can stir-fry them in a skillet to brown them slightly, which brings out their sweetness like nothing else. This recipe employs the latter technique (with the addition of sage) then calls for tossing the beets with pasta. A finishing of grated Parmesan is a salty counterpoint to the caramelized sweetness of the beets.
Provided by Mark Bittman
Categories brunch, dinner, easy, lunch, quick, weekday, side dish
Time 30m
Number Of Ingredients 4
Steps:
- Put butter in a large skillet over medium-high heat. Heat butter until it turns nutty brown, then add the beets and sage leaves.
- Cook, stirring occasionally, until the beets are tender and lightly browned, about 10 minutes. Add some cooked pasta and toss. Garnish with Parmesan.
BRAISED BEETS
Each recipe below is based on a given root, but feel free to mess around. Bake beets instead of celeriac; make creamy potato soup, braise carrots, braise parsnips and so on.
Provided by Mark Bittman
Categories side dish
Time 30m
Number Of Ingredients 6
Steps:
- Peel about a pound of beets and chop them into 1-inch cubes.
- In a large saucepan, combine a couple of tablespoons of butter with the vegetables and stock to cover (.5 cup or more).
- Add a splash of white wine and some freshly chopped tarragon; bring to a boil.
- Cover and adjust the heat so the mixture simmers.
- Cook until the vegetables are tender, 15 to 20 minutes.
- Add salt and pepper to taste, and serve.
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