STEAMED OR SIMMERED BEETS
4 servings
Scrub and trim:
- 1 pound beets
leaving 2 inches of stem. If the tops are young, reserve. To steam, place the beets in a steamer basket over 3 inches of boiling water and cover. Alternatively, place them in a saucepan and cover with water. Bring to a boil, cover, and simmer until tender. Allow 30 to 40 minutes for young, small beets, 1 hour or more for large beets; add more boiling water to the pot if needed (pay special attention to the water level if steaming the beets).
When the beets are done, cool them slightly and slip off the skins. If small, serve whole. If large, slice or cut into wedges. Toss them in:
- 3 tablespoons butter, Brown Butter, or a vinaigrette 575
or top the beets with:
- Sour cream, Horseradish Sauce, Garlic and Walnut Sauce, Raita, or Tzatziki
and sprinkle with any of the following:
- Chopped parsley, chives, or dill, Gremolata, Dukkah, or Browned Bread Crumbs
- Lemon juice to taste
- Salt and black pepper to taste