Modernized Beet Recipes

Ingredients

• 4 medium Beets (Fresh beets)
• 3 tablespoons Butter (For simple beets)
• 1.5 tablespoons Sugar (For simple beets)
• 0.5 teaspoon Salt (For simple beets)
• 0.5 cup Vinegar (For pickled beets)
• 2 tablespoons Butter (For sour sauce)
• 2 tablespoons All-purpose flour (For sour sauce)
• 0.25 cup Heavy cream (For sour sauce)
• 1 teaspoon Sugar (For sour sauce)
• 0.5 teaspoon Salt (For sour sauce)
• 2 pinches Black pepper (For sour sauce)

Instructions

1. 1Wash the beets thoroughly. Place them in a pot with enough salted water to cover them. Bring to a boil and cook until tender, about 30-45 minutes, depending on size. A knife should easily pierce the beets when they are done.
2. 2Once the beets are cool enough to handle, peel and cut them into 1/4-inch slices. In a saucepan, combine the sliced beets with butter, sugar, and salt. Reheat gently until the butter is melted and the beets are warmed through. Serve hot.
3. 3Once the beets are cool enough to handle, peel and slice them. Place the sliced beets in a jar or container and cover with vinegar. Refrigerate for at least 2 hours before serving to allow the beets to pickle.
4. 4After boiling the beets, reserve 1/2 cup of the cooking water. Plunge the beets into cold water, rub off the skins, and cut into cubes. Set aside.
5. 5In a saucepan, melt butter over medium heat. Add flour and cook, stirring constantly, for 1-2 minutes until a smooth paste forms (a roux). Gradually pour in the reserved beet water, whisking continuously to prevent lumps. Add vinegar, cream, sugar, salt, and pepper. Simmer for 5 minutes, stirring occasionally, until the sauce has thickened slightly.
6. 6Add the cubed beets to the sour sauce and reheat gently until warmed through. Serve immediately.