Braised Beets Recipes

Steps:

• Preheat the oven to 350 degrees F. Use a peeler to peel each beet; trim the top and bottom, and cut into 3-4 slices, approximately ¾-inch wide. In a sauté pan over medium heat, melt 2 tablespoons butter. Add ⅓ of the beets in a single layer. Sprinkle with 2 pinches of salt and cook, swirling the pan occasionally, until the beets have browned on the first side, about 1-2 minutes. Flip the beets and brown the other side, then remove and place in a baking dish in a single layer. Wipe out the pan and repeat the process two more times.
• Once all the beets are in the baking dish, pour maple syrup, apple cider vinegar, and olive oil over the beets. Cover tightly with aluminum foil and bake until tender, 45-60 minutes. Meanwhile, make the Hazelnut Relish.
• Hazelnut Relish, part 1: Cut the shallot in half through the root and discard the peel. Make vertical cuts, followed by horizontal cuts, without cutting through the root; finely dice. Place the diced shallot in a bowl. Add the apple cider vinegar and a pinch of salt to macerate (marinating the raw flavor out of the shallot), 15 minutes. Meanwhile, prepare the hazelnuts.
• Hazelnut Relish, part 2: Toast the hazelnuts in a 350 F oven until fragrant, 8-10 minutes. Wrap warm hazelnuts in a kitchen towel, then rub with force until skins fall off. (Don't worry about skins that don't come off; they can stay.) Remove hazelnuts from towel and roughly chop. Set aside. Pick the leaves from the parsley and tarragon. Roll into a bundle; rock a knife back and forth through the bundle to roughly chop leaves. Set aside.
• After 45 minutes, remove beets from the oven; cool for 5-10 minutes. Check for doneness by poking them with a small knife; if it pierces the beets with little resistance, they're done. Remove beets from the braising liquid and transfer to a platter. Set aside. Pour the braising liquid into a pan. Over high heat, reduce to about ¼ of the original amount, 8-10 minutes; stay nearby, as the maple syrup can burn! When the liquid has reduced and thickened, remove pan from heat and spoon the syrup over the beets. While the beets finish cooling, occasionally toss them to ensure an even distribution of syrup. Allow the beets to absorb flavor until you're ready to assemble the dish.
• Hazelnut Relish, part 3: To the shallot-vinegar mixture, add the olive oil, hazelnuts, and herbs; stir to combine. Assembly: Arrange beets on a serving platter and top with ricotta. Sprinkle Hazelnut Relish all over the beets and serve.

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.

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.

Steps:

• Cut the cabbage into quarters, remove the hard core and shred.
• Heat the oil in a large heavy saucepan, add the onion and fry over a low heat until it begins to soften; add the cabbage, beetroot and all remaining ingredients, seasoning to taste.
• Cover the pan tightly and keeping an eye on the liquid (there should be enough at all times to prevent sticking, but no excess at the end of cooking) cook, stirring occasionally, for 1 ½ - 2 hours, until soft and reduced in bulk; adjust seasoning if required.
• NOTE: This can also be made in advance and reheated; it can also be cooked in a casserole dish in a low oven.

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.

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.

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.

Steps:

• Peel beets, and chop them into 1-inch chunks; roughly chop greens. Put both in a saucepan with smoked ham hock or ham steak, butter and beer.
• 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. Garnish: Caraway seeds.

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.)