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Steamed Or Simmered Beets

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Steamed Or Simmered Beets

Cuisine:World

Course:Side Dish

10m prep 40m cook 50m ready

Beets are steamed or simmered until tender, then tossed with butter or a vinaigrette and topped with a sauce and fresh herbs. A simple, versatile side dish.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1 pound beets
  • 1
  • 1
    • ½ cup cold heavy cream
    • 3 tablespoons lemon juice or distilled white or cider vinegar
    • 2 tablespoons grated peeled fresh or drained prepared horseradish
    • ¼ teaspoon salt
    • Pinch of cayenne pepper
    • ½ cup sour cream
    • 3 to 4 tablespoons grated peeled fresh or drained prepared horseradish, to taste
    • 1 to 2 teaspoons cider vinegar or lemon juice, to taste
    • ¼ teaspoon salt, or to taste
    • (Pinch of sugar)
    Sub-recipe steps
    1. Beat in a medium bowl to stiff peaks: ½ cup cold heavy cream
    2. Gradually, beat in: 3 tablespoons lemon juice or distilled white or cider vinegar; 2 tablespoons grated peeled fresh or drained prepared horseradish; ¼ teaspoon salt; Pinch of cayenne pepper
    3. Chill for at least 30 and for up to 60 minutes. Stir gently before serving.
    4. About 1 ¾ cups
    5. A richer sauce perfect for serving with Crudités, slathering on pastrami and corned beef sandwiches, or serving with roasted beets or parsnips.
    6. Stir together thoroughly in a medium bowl: 1 cup mayonnaise, store-bought or homemade; ½ cup sour cream; 3 to 4 tablespoons grated peeled fresh or drained prepared horseradish, to taste
    7. Add: 1 to 2 teaspoons cider vinegar or lemon juice, to taste; ¼ teaspoon salt, or to taste; (Pinch of sugar)
  • 1
    • 2 tablespoons finely chopped parsley
    • 2 garlic cloves, minced
    • 2 teaspoons finely grated lemon zest
    Sub-recipe steps
    1. Mix together well in a small bowl: 2 tablespoons finely chopped parsley; 2 garlic cloves, minced; 2 teaspoons finely grated lemon zest
    2. Sprinkle this mixture on during the last 5 minutes of cooking.
  • Lemon juice to taste
  • Salt and black pepper to taste

Let's Cook

  1. Step 1.

    Scrub and trim: 1 pound beets

  2. Step 2.

    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).

  3. Step 3.

    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

  4. Step 4.

    or top the beets with: Sour cream, Horseradish Sauce, Garlic and Walnut Sauce, Raita, or Tzatziki

  5. Step 5.

    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

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