Equipment
Ingredients
Main
- 910 g beets, peeled and cut into 2.5cm chunks
- 1 beet greens, roughly chopped
- 45 g unsalted butter
- 120 ml vegetable stock
- 1 fresh dill, chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 190 kcal
- Protein
- 5 g
- Carbohydrates
- 24 g
- Fat
- 10 g
- Fiber
- 8 g
- Sugar
- 16 g
- Sodium
- 356 mg
- Saturated Fat
- 6 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 24 mg
- Potassium
- 1052 mg
- Calcium
- 89 mg
- Iron
- 3.0 mg
- Magnesium
- 80 mg
- Phosphorus
- 112 mg
- Zinc
- 1.0 mg
- Vitamin A
- 214 mcg
- Vitamin C
- 25 mg
- Vitamin E
- 0.9 mg
- Vitamin K
- 151 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.11 mg
- Riboflavin
- 0.19 mg
- Niacin
- 1.0 mg
- Folate
- 258 mcg
- Water
- 267 g
Sources: USDA FoodData Central
Method
Peel the beets and cut them into 2.5cm (1-inch) chunks. Roughly chop the beet greens.
Place the chopped beets, greens, butter, and stock into a saucepan.
Bring the mixture to a boil (100°C/212°F) over medium-high heat.
Reduce the heat to a simmer, cover the pan, and cook for 20 to 25 minutes until the beets are tender.
Remove the lid and boil off any remaining liquid until the beets are glazed.
Stir in the chopped fresh dill and serve immediately.
Chef's Notes
- For the most vibrant color, choose firm, unblemished beets. Avoid beets that feel soft or have excessive blemishes.
- Don't overcook the beets in the initial simmering stage; they will continue to soften as the liquid reduces. Aim for fork-tender but not mushy.
- The quality of the butter significantly impacts the final flavor. Use a good quality unsalted butter for a rich, clean taste.
- Taste and adjust seasoning (salt and pepper) after the liquid has reduced, as the flavors will concentrate.
- For an extra layer of flavor, consider adding a splash of white wine or a squeeze of lemon juice at the end.
Storage
Refrigerator: 4 days — Keep in an airtight container.
Freezer: 3 months — Texture may become softer upon thawing.
Reheating: Warm in a saucepan over medium heat with a splash of water if needed.
Troubleshooting
Beets are still firm after 25 minutes
Cause: Chunks were cut too large or heat was too low
Fix: Add 30ml of water, cover, and simmer for an additional 5-10 minutes
Prevention: Ensure uniform 2.5cm chunks for even cooking
Cultural Context
Beets have been a staple in Eastern European cuisines for centuries, often prepared in simple, hearty ways. This braised preparation, enhanced with butter and dill, reflects a common technique for tenderizing root vegetables and incorporating fresh, aromatic herbs, making it a popular side dish across the region.
