Braised Beets
Updated April 13, 2023
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
Ingredients
- Beets
- Butter
- White wine
- Tarragon
- Salt
- Pepper
Preparation
- Step 1
Peel about a pound of beets and chop them into 1-inch cubes.
- Step 2
In a large saucepan, combine a couple of tablespoons of butter with the vegetables and stock to cover (.5 cup or more).
- Step 3
Add a splash of white wine and some freshly chopped tarragon; bring to a boil.
- Step 4
Cover and adjust the heat so the mixture simmers.
- Step 5
Cook until the vegetables are tender, 15 to 20 minutes.
- Step 6
Add salt and pepper to taste, and serve.
Private Notes
Advertisement
Comments
This recipe seems incomplete. The directions call for stock but the ingredient list doesn't mention stock.
We loved this recipe, probably in part because the beets, from a farmers market, were very delicious and sweet. I probably used a cup of chicken stock to cover the beets when cooking. I also used fresh thyme rather than tarragon and didn't bother with the wine.
I didn't quite cover the beets with stock, but it came about 2/3 up the sides of the beets. At 20 minutes they weren't quite cooked through so I uncovered them and let them cook until the liquid evaporated. They were good, but not quite as flavorful as I had hoped. Not sure whether I will make this again.
Made this with Ume Plum Vinegar, Rice Vinegar, Black Sugar syrup, vegetable stock. Actually amazingly good.
I used zucchini and simmered a couple of sprigs of rosemary because I didn't have tarragon. Delicious!!
John's right this is is incomplete