Equipment
Saucepan
Chef's knife
Cutting board
Vegetable peeler
Ingredients
4 servings
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)
190
Calories
5g
Protein
24g
Carbs
10g
Fat
8g
Fiber
16g
Sugar
356mg
Sodium
Method
01
Peel the beets and cut them into 2.5cm (1-inch) chunks. Roughly chop the beet greens.
02
Place the chopped beets, greens, butter, and stock into a saucepan.
03
Bring the mixture to a boil (100°C/212°F) over medium-high heat.
04
Reduce the heat to a simmer, cover the pan, and cook for 20 to 25 minutes until the beets are tender.
20mLook for: Greens are wilted and liquid is reducedFeel: Beets are easily pierced with a fork
05
Remove the lid and boil off any remaining liquid until the beets are glazed.
06
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.
