This and roasting are my two favorite ways to fix beets.
The balsamic vinegar lends a tangy sweetness to this earthy vegetable.
And it's easy to do.
Some pretty simple basic ingredients. Beets, a red onion, butter, balsamic vinegar, salt and tarragon.
I used the beet greens in another recipe so they excused for this time.
Cut the red onion into 1/4 inch crescents and the beets into 4-6 pieces, after they've been trimmed and washed.
In a large pan add the onion, beets, butter and the tarragon and salt.
I didn't have fresh tarragon like the recipe called for so I used dried.
Then, add the balsamic vinegar and enough water to just barely cover the beets.
Bring to a boil over high heat.
Reduce the heat to low and simmer covered, for 25 minutes, or until beets are nearly, but not quite, tender.
The beets were cooked to the point that I like them before the pot juices were reduced enough, so I removed the beets and continued reducing the pot juices.
Once the pot juices were reduced, I added the beets and onion back to the pot and stirred around in the juices to warm them up before serving.
The recipe calls for using the beet greens also. I had already used them in another recipe so they are not included in the photos.
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Balsamic Glazed Beets And Greens
1 md red onion; cut Into 1/4-inch crescents
4 or 5 fresh beets with tops; see directions
3 tb balsamic vinegar
2 tb unsalted butter or extra-virgin olive oil
2 sprigs fresh tarragon leaves;
finely chopped coarse sea salt
freshly milled black pepper
1. Trim beet roots; cut beets into 4-6 wedges; cut off beet greens and chop.
2. In a heavy pan wide enough to hold the vegetables in a snug layer, combine the onion, beet roots, vinegar, butter, tarragon and 1/2 teaspoon salt. Pour in enough water to barely cover the vegetables and bring to a boil over high heat. Reduce the heat to low and simmer, covered, for 25 minutes, or until beets are nearly, but not quite, tender.
3. Raise the heat and boil, uncovered, until the liquid has reduced to a syrup and beets are fork-tender.
4. Add the beet greens, reduce the heat and simmer,covered, for 5 minutes.
5. Uncover and turn the greens over so they mix with the roots and onions. Add pepper and additional salt to taste.
Simmer for 2 minutes more and serve
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Notes: "The Modern Vegetarian Kitchen," by Peter Berley
Yield: 4 servings
** Exported from Now You're Cooking! v5.87 **
And that's that.