Parslied Sweet Beets With Two Piquant Flavorings Recipe - Cooking Index
Parslied Sweet Beets With Two Piquant Flavorings Recipe - Cooking Index
This is a quick and convenient recipe for beets. It uses canned beets so you know it's easy. The addition of lemon juice and capers makes the beets taste even sweeter -- and look much more festive. Try this if you're having guests for dinner and you've been kept late at the office. It's elegant, unusual, and fast!
Type: Vegetables| 16 oz | 454g | Sliced beets with their liquid - - (1 can) |
| 3 tablespoons | 45ml | Unsalted butter - divided |
| (with 1 tbsp cut into small pieces) | ||
| Salt - to taste | ||
| Black pepper - freshly ground, to taste | ||
| 2 tablespoons | 30ml | Minced fresh parsley |
| 2 tablespoons | 30ml | Chopped drained capers |
| 3 teaspoons | 15ml | Freshly squeezed lemon juice |
In a large saute pan or skillet over high heat, combine the beets with their liquid, 2 tablespoons of the butter, and salt and pepper to taste, and bring to a boil. Reduce heat to a simmer and cook, uncovered, for 8 to 10 minutes, or until most of the liquid has evaporated. Add the parsley, chopped capers, lemon juice, and reserved butter pieces. Stir several times until the flavors are combined and the butter has melted into the sauce. Add more salt and pepper, if necessary, and serve.
Note: This recipe can also be made with fresh beets. Although it takes more time some cooks think it's worth it because of the earthy flavor. If you are one of those purists and have the time, this is how you do it.
Start with 3/4 pound fresh beets without the stems (about 1 1/2 pounds with the stems and leaves). Peel the beets and slice them into 1/4-inch rounds. In a large saute pan or skillet, combine the beets with 2 tablespoons of the butter, 1 cup water, and salt and pepper to taste and bring the liquid to a boil over high heat. Reduce heat to a simmer and cook the beets, covered, for 10 minutes. Remove the cover, add more boiling water if necessary, and cook 10 minutes more, or until they are tender and almost all the liquid has evaporated. Continue the recipe as above. If the beet leaves are fresh and bright-looking, you can add these, chopped, all stems removed, along with the remaining ingredients.
Source:
THE ESSENTIAL ROOT VEGETABLE COOKBOOK by Sally and Martin Stone
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