December 12, 2012

Balsamic Braised Beets

So after a year of psyching myself, I finally bought some beets over this past weekend. Somehow, I've been ultra nervous about trying them. I just don't good beet memories from my childhood. Over the past several months, I've had them on my new veggie list and I finally decided to pick up a bunch when I came across this  rather old article about the health benefits of beets. It may be a few years old, but the information has not changed much. Beetroot today becomes New Veggie #55.

Balsamic Braised Beets
Prep Time: 20-25 min

  1. 1 bunch beets (pick the small ones)
  2. 1/2 cup diced white onions
  3. 1/2 cup Balsamic Vinegar
  4. 4-6 Basil leaves, diced
  5. Pepper, to taste
Scrub beets using a vegetable brush and cut off green tops and tips. Cut into halves or quarters (try and keep all the pieces the same size). Add balsamic vinegar and onions to a cast-iron skillet and allow onions to wilt. 

Turn heat on high and move onions to the sides of the skillet. As the skillet heats up, place beets directly onto the hot surface to allow them to sear. Then add a splash (or two) of water, mix everything together so the onions are spread evenly in the pan again. Reduce heat to medium, cover and let simmer. After 10 min, turn each piece over, cover and continue to simmer until beets are fork tender. Mine took about 16 min today. Garnish with freshly cracked black pepper and fresh basil leaves.

My Assessment: While I liked the flavors of the onions and balsamic, mixed with the fresh basil, I must clarify that this preparation of beets did nothing to endear the beet to me. I'm not a big fan of radishes and beets gave me that same pungent aftertaste which I am not a fan of. So for me, this was a so-so recipe. 

1 comment:

  1. Roast them! They are much, much better roasted when they caramelize and their natural sugars come through. I'm not avoiding oil, so I've never tried roasting them without olive oil, but you could most certainly treat them as a potato. Scrub, cut off tops and bottoms and sprinkle the cut sides with a little kosher salt. Wrap in foil and roast until tender, easily pierced. Slice and serve warm with a bit of cold nondairy yogurt on top, or cool and use diced in salads, slice for wraps, etc. And golden beets seem to have a mellower flavor, too.