Braised Beets With Sour Cream and Chives
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2pounds beets
- greens
- 1tablespoon butter
- ½cup stock
- ¼cup sour cream
- chopped chives
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
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 1 tablespoon butter and ½ cup stock.
- Step 3
Bring to a boil, then reduce to simmer.
- Step 4
Cover, and cook until the beets are tender and the greens wilted, 20 to 25 minutes.
- Step 5
Boil off any excess liquid; stir in ¼ cup sour cream, and toss with chopped chives. (This is fantastic served over egg noodles.)
Private Notes
Comments
The flavor of this dish really depends on the quality of the beets used. I love the combination of sour cream, chives and also dill and beets. I have used all types of beets depending on availability. I have also substituted Greek yogurt for the sour cream and the natural sweetness of the beets works well with the tartness of the yogurt.
The beets also works well in this recipes roasted then dressed.
I think adding vinegar would help with this one.
This was fantastic. To create more “sauce” I didn’t boil all of the liquid away and added some more sour cream. I’ll make it again!
This was fab atop an egg noodle nest as Mark suggested - and I'm no pasta hound. Last minute, decided to toast some panko in a little butter to sprinkle on top along with the chives, which added both visual and textural interest. Pretty and tasty. Wish I had made more.
Pretty good - but needs a bit of jazzing up to really "pop". Needed a splash of vinegar of choice and some garlic to take it to the next level. Otherwise, highly recommend the recipe.
Substituted a horseradish sour cream sauce and dill rather than chives. Awesome! Used candy cane beets.
Advertisement