How to Cook Herbed Beets

Serves: 6

Preparation time: 5 mins

Cooking time: 40 mins

Ingredients needed to make Herbed Beets:

• 6 medium beets
• ½ bunch fresh tarragon, leaves picked and finely chopped
• ½ bunch chives, finely chopped
• 2 large fennel bulbs
• 1/3 cup dry vermouth
• Juice of a medium lemon
• 2 tbsp whole-grain Dijon mustard
• 2 tbsp unsalted butter
• 2 tbsp extra virgin olive oil
• Salt and freshly ground black pepper to taste

Cooking instructions for Herbed Beets:

• Dump the beets in a large pot and fill it up with cold water until they veggies remain completely immersed in it.
• Heat the mixture over high flame until it starts boiling and then reduce it to a simmer.
• Continue to cook for another half an hour at moderate heat until the beets appear tender when teased with a fork.
• Drain them out into a colander and rinse them under running, cold water, peeling off the skin at the same time.
• Keep them aside until cool enough to handle and slicethem into ¼’’ thick discs.
• Chop off the green tops from the fennel bulbs and chop the latter longitudinally into halves.
• Scoop out the core from fennel half and slice them into ¼’’ thick juliennes.
• Wipe the large pot dry and return it to moderate heat.
• Add a knob of butter into the pot, along with a lashing of olive oil and heat them until the former melts.
• Throw in the fennel bulb juliennes and sprinkle a dash of salt as well as ground black pepper to season.
• Sauté for about 5 minutes, stirring often, until they are cooked through and turn soft,
• Add a splash of vermouth as well as lemon juice and stir them all together along with mustard until well combined.
• Continue to cook the mixture until it begins to simmer and throw in the sliced beets.
• Sauté further for 5 more minutes, stirring at times, until the beets are heated through and sprinkle the herbs into it.
• Give it a nice stir to mix well and adjust the seasonings.
• Serve warm as a side dish.

Image credit: Wikimedia Commons

Last Updated on March 26, 2013 by