Braised Beetroot

Braised Beetroot

Earthy beets simmer slowly in butter and broth until tender and glossy.

Total 1 hr Makes 4 servings Calories 135/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This braised beetroot recipe transforms humble root vegetables into a silky, deeply flavored side dish through slow simmering in butter, broth, and a touch of vinegar. The gentle cooking method softens the beets while concentrating their natural sweetness, making it a fitting companion to roasted meats or hearty winter mains.

Ingredients

  • 6 medium beets, peeled and cut into wedges
  • 2 tablespoons unsalted butter
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 1/2 cups vegetable broth
  • 2 tablespoons red wine vinegar
  • 1 teaspoon sugar
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh dill, chopped

Method

  1. Peel the beets and cut into 1-inch wedges.

  2. Melt the butter in a 9-inch skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent.

  3. Add the garlic and cook, stirring, until fragrant.

  4. Add the beets, vegetable broth, red wine vinegar, sugar, bay leaf, salt, and pepper. Stir to combine and bring to a simmer.

  5. Cover and reduce heat to low. Braise until the beets are tender when pierced with a fork, stirring occasionally.

  6. Uncover and increase heat to medium-high. Simmer until the liquid reduces to a glossy glaze that coats the beets.

  7. Remove the bay leaf, taste and adjust seasoning with salt and pepper, then transfer to a serving dish and sprinkle with fresh dill.

Rate this recipe

★ 3.6 (1)

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    Braised Beetroot

    This braised beetroot recipe transforms humble root vegetables into a silky, deeply flavored side dish through slow simmering in butter, broth, and a touch of vinegar. The gentle cooking method softens the beets while concentrating their natural sweetness, making it a fitting companion to roasted meats or hearty winter mains.

    1 hr 4 servings 135 cal

    Ingredients

    • 6 medium beets, peeled and cut into wedges
    • 2 tablespoons unsalted butter
    • 1 small onion, thinly sliced
    • 2 cloves garlic, minced
    • 1 1/2 cups vegetable broth
    • 2 tablespoons red wine vinegar
    • 1 teaspoon sugar
    • 1 bay leaf
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 tablespoons fresh dill, chopped

    Method

    1. 1

      Peel the beets and cut into 1-inch wedges.

    2. 2

      Melt the butter in a 9-inch skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent.

    3. 3

      Add the garlic and cook, stirring, until fragrant.

    4. 4

      Add the beets, vegetable broth, red wine vinegar, sugar, bay leaf, salt, and pepper. Stir to combine and bring to a simmer.

    5. 5

      Cover and reduce heat to low. Braise until the beets are tender when pierced with a fork, stirring occasionally.

    6. 6

      Uncover and increase heat to medium-high. Simmer until the liquid reduces to a glossy glaze that coats the beets.

    7. 7

      Remove the bay leaf, taste and adjust seasoning with salt and pepper, then transfer to a serving dish and sprinkle with fresh dill.