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Russian Beetroot Beets

Microwaverina's picture
Ingredients
  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)
Directions

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

Difficulty Level: 
Easy
Method: 
Steamed
Ingredient: 
Beet
Interest: 
Healthy

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