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Russian Beetroot Beets

Microwaverina's picture
  Butter 3 Ounce (75 Gram Or 6 Tablespoon)
  Raw beet 5 Medium, uncooked, diced (Or Beetroot)
  Red wine vinegar 30 Milliliter (2 Tablespoon)
  Dried dill 2 Teaspoon (2.5 Milliliter)
  Dried fennel 1⁄2 Teaspoon (2.5 Milliliter)
  Salt To Taste
  Freshly ground black pepper To Taste
  Cornflour 1 Ounce (3 Tablespoon Or 25 Gram Of Cornstarch)
  Milk 30 Milliliter (2 Tablespoon)
  Fennel/Fresh dill 1 Teaspoon
  Sour cream 1⁄2 Cup (8 tbs)

Place butter in a bowl and cook for 1 minute. Stir in beetroot (beets), vinegar, herbs and seasoning. Cover and cook for 8 minutes or until beetroots are tender.
Place cornflour (cornstarch) and milk in a small bowl and mix until smooth. Stir mixture into beets and cook, covered, for about 4 minutes until thickened.
Allow to stand, covered, for 2 minutes. Garnish with fresh dill or fennel.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1662 Calories from Fat 849

% Daily Value*

Total Fat 97 g148.9%

Saturated Fat 58 g289.8%

Trans Fat 0 g

Cholesterol 245.7 mg81.9%

Sodium 1703.6 mg71%

Total Carbohydrates 185 g61.7%

Dietary Fiber 46.9 g187.5%

Sugars 107.1 g

Protein 32 g63.2%

Vitamin A 78.2% Vitamin C 135.8%

Calcium 69.6% Iron 105.8%

*Based on a 2000 Calorie diet

Russian Beetroot Beets Recipe