Braised Beets Food

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.

BRAISED BEETS

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.

ROASTED BEETS

Steps:

• Preheat the oven to 400 degrees.
• Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
• Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.

BASIC ROASTED BEETS

Steps:

• Preheat oven to 425 degrees. Wrap beets in 2 or 3 packets of foil. Place on a baking sheet; bake until beets are slightly soft to the touch, 45 minutes to 1 hour depending on their size. Cool beets in packets, then rub off skins (use a paring knife for tough spots).

BRAISED SPICED BEETS

Steps:

• Scrub beets and cut stems down to hardly there. Place in cooking pot, cover with water, and simmer until nearly tender (approximately 20 minutes). Remove from water, peel and quarter them.
• Heat butter in sturdy saucepan or skillet with lid. When melted, add beets and cook at medium for five minutes, tossing frequently so as to coat the beets with the butter.
• Add peppercorns, cloves, cinnamon.
• Add in sugar, stock, and salt to taste.
• Cook on low heat for approximately 15 more minutes, or until beets are tender, mixing occasionally.
• You can serve now, or reheat for later.

BRAISED BEETS AND RED CABBAGE

Steps:

• Working in batches, coarsely grate cabbage and beets in food processor fitted with grating blade. Set aside.
• Melt butter in heavy large skillet over medium heat. Add onions and sauté until brown, about 15 minutes. Mix in cabbage and beets. Add 1/2 cup water and vinegar. Cover; simmer until vegetables are tender, stirring occasionally and adding water by tablespoonfuls if mixture is dry, about 30 minutes. Season with salt and pepper. Transfer to bowl; top with parsley.

LEMON & BUTTER BRAISED BEET GREENS

Steps:

• Heat the oil and butter in a large skillet or Dutch oven over low heat, and add the garlic.
• Cook gently, stirring frequently, until the garlic is fragrant but does not take on any color.
• Add the moist greens, raise the heat to medium-high, and cover the pan. Cook until the greens wilt, about 2 minutes, shaking the pan once or twice.
• Remove the cover; if there's any excess liquid, cook until it evaporates.
• Toss the greens with the lemon juice, salt, and pepper, and serve hot.

FRIED BEETS

Steps:

• Bring a large pot of lightly salted water to a boil. Add beets and cook uncovered until slightly tender, about 20 minutes. Drain, rinse, and cut ends from each beet.
• Place beets in a saucepan with about 2 inches of water. Cover saucepan and bring water to a boil; cook beets until tender, about 20 minutes. Remove beets from water and immediately immerse in a bowl of ice water to cool. Pull peels off the beets. Slice beets into 1/4-inch-thick slices.
• Heat butter in a large skillet over medium-high heat; fry beets, flipping occasionally, until lightly blackened, about 20 minutes. Season beets with salt and pepper.