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
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
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.
BRAISED BEETS WITH SOUR CREAM AND CHIVES
Provided by Mark Bittman
Time 30m
Number Of Ingredients 6
Steps:
- Peel 2 pounds beets, and chop them into 1-inch chunks; roughly chop the greens.
- Put both in a saucepan with 1 tablespoon 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; stir in 1/4 cup sour cream, and toss with chopped chives. (This is fantastic served over egg noodles.)
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.
BEET SOUP WITH TARRAGON, CHIVES AND YOGURT
Freshly cooked beets, though they take a while to prepare (see Tip), are so delicious that they're worth the effort. Cook them the day before you need them and keep them in the fridge for up to a week, to use in salads or for a soup. For this borscht-inspired soup, a splash of vinegar tempers the beets' natural sweetness, which is perfectly complemented by a splash of tart herby yogurt. The good news is this soup may be served warm or chilled; each way is refreshing.
Provided by David Tanis
Categories dinner, soups and stews, appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Put olive oil in a heavy-bottomed soup pot or deep, wide skillet over medium heat. Add onion and garlic, cook slowly, stirring, until softened, about 10 minutes.
- Add beets and season generously with salt and pepper. Add a pinch of cayenne and pour in vinegar. Cook for 5 minutes, stirring occasionally, then add water and raise heat to a brisk simmer. Taste broth and adjust. Cook for another 10 minutes, until beets are completely soft.
- Purée in a blender, in batches if necessary, and strain through a fine-mesh sieve. (Consistency should be like heavy cream, no thicker - thin with water or broth as necessary). Return puréed soup to pot and reheat. In a small bowl, combine yogurt with tarragon and chives. Add a good pinch of salt and beat with a fork to loosen yogurt.
- Taste soup, and adjust for salt and vinegar. Ladle into individual bowls. Swirl a large (2 to 3 tablespoons) spoonful of herbed yogurt across the surface of the soup.
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