Braised Beets With Butter and Dill

Name: Braised Beets With Butter and Dill
Total time: 30 min
Ingredients: 2 pounds beets; greens; 3 tablespoons butter; 1/2 cup stock; chopped dill

By Mark Bittman

Total Time: 30 minutes
Rating: 5(121)
Comments: Read comments

Featured in: Do Not Fear a Beet Without Goat Cheese

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Ingredients

2pounds beets
greens
3tablespoons butter
½cup stock
chopped dill

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Preparation

Step 1
Peel 2 pounds beets, and chop them into 1-inch chunks; roughly chop the greens.
Step 2
Put both in a saucepan with 3 tablespoons butter and ½ cup stock.
Step 3
Bring to a boil, then reduce to simmer. Cover, and cook until the beets are tender and the greens wilted, 20 to 25 minutes.
Step 4
Boil off any excess liquid, then toss with chopped dill.

Ratings

5 out of 5

121 user ratings

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Comments

LindaL4 years ago

I made this mostly as directed, but braised the beets and stems first, and added the greens a little later. Served with pasta and crumbled blue cheese (and a little pasta water). Excellent taste and color!

Lynn8 months ago

My leftover beets were a little long in the tooth so I didn't use the stems but still tasty. Proof that lots of butter makes everything good.

maya1 year ago

Beautiful preparation and use of full beets! Added wheat pasta and red vinegar quick pickled diced heirloom tomatoes for a full dinner - delicious.

LindaL4 years ago

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