Best Braised Beets Recipes

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BRAISED BEETS AND RED CABBAGE



Braised Beets and Red Cabbage image

Categories     Vegetable     Side     Braise     Vegetarian     Low Sodium     Wheat/Gluten-Free     Beet     Spring     Cabbage     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 7

3/4 pound red cabbage (1/2 small head), cut into wedges, cored
4 medium beets (about 2 inches in diameter), peeled, cut into 1-inch pieces
1/4 cup (1/2 stick) butter
2 onions, chopped
1/2 cup (or more) water
1/4 cup balsamic vinegar
2 tablespoons chopped fresh parsley

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.

BRAISED BEETS



Braised Beets image

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

Beets
Butter
White wine
Tarragon
Salt
Pepper

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



Braised Beets With Sour Cream and Chives image

Provided by Mark Bittman

Time 30m

Number Of Ingredients 6

2 pounds beets
greens
1 tablespoon butter
1/2 cup stock
1/4 cup sour cream
chopped chives

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.)

BRAISED SPICED BEETS



Braised Spiced Beets image

This one came from the New York Times, January 17th, 1999. I'm not sure what unit a "bunch" is, but hey, try for a couple or three in a bunch. You can use chicken stock instead of the vegetable stock.

Provided by Diann is Cooking

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 8

3 bunches beets
2 tablespoons butter, unsalted
1/2 teaspoon peppercorn, lightly crushed
6 cloves, whole
1 cinnamon stick, lightly crushed
1 tablespoon brown sugar
1/2 cup vegetable stock
salt

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.

Nutrition Facts : Calories 43.3, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 34.5, Carbohydrate 2.4, Fiber 0.1, Sugar 2.2, Protein 0.1

BRAISED BEETS WITH HAM AND BEER



Braised Beets With Ham and Beer image

Provided by Mark Bittman

Categories     brunch, dinner, easy, lunch, weekday, main course, side dish

Time 1h

Number Of Ingredients 5

2 pounds beets
greens
1/2 cup chopped smoked ham hock
1 tablespoon butter
1/2 cup beer

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.

BRAISED BEETS WITH BUTTER AND DILL



Braised Beets With Butter and Dill image

Provided by Mark Bittman

Categories     side dish

Time 30m

Number Of Ingredients 5

2 pounds beets
greens
3 tablespoons butter
1/2 cup stock
chopped dill

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.

BRAISED RED CABBAGE, BEETS AND LEEKS



BRAISED RED CABBAGE, BEETS AND LEEKS image

Yield 8 servings

Number Of Ingredients 11

3 tablespoons extra virgin olive oil
3 large leeks, thinly sliced
1 medium head red cabbage, thinly sliced
3 medium red beets, shredded on the large holes of a box grater
1/2 cup balsamic vinegar
1½ cups water
2 tablespoons maple syrup, or more to taste
1½ cups full-bodied red wine (I used a Primitivo)
¼ teaspoon ground nutmeg
½ teaspoon salt
Freshly ground black pepper, to taste

Steps:

  • Heat the olive oil over medium heat in a large pot. Add the leeks and cook, for about 3 minutes, until leeks are softened. Stir in the cabbage and cook for 3 minutes, stirring frequently. Add the remaining ingredients. Bring to a boil. Cover and simmer gently for 25-40 minutes or until the cabbage as tender as you like it. Taste it and see if you think it needs a little extra oomph - if it does, toss in a tablespoon or two of balsamic vinegar during the last minute of cooking time.

MAPLE-BRAISED BEETS WITH HAZELNUT RELISH



Maple-Braised Beets with Hazelnut Relish image

Earthy beets are butter-browned, braised, topped with toasted hazelnut relish, and finished with dollops of creamy ricotta. Served at room temperature, this is an easy make-ahead appetizer or side: braise the beets and prepare the relish in advance, then assemble just before serving.

Provided by Paul Berglund

Categories     side-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 14

6 medium golden beets, or any other variety
6 tablespoons unsalted butter, divided
kosher salt
1/2 cup maple syrup
1/2 cup apple cider vinegar
1/4 cup extra-virgin olive oil
1 shallot
2 tablespoons cider vinegar
kosher salt
1/4 cup hazelnuts
4 sprigs parsley
2 sprigs tarragon
3 tablespoons extra-virgin olive oil
2 cups ricotta cheese

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.

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