Dutch Beets
Transform your dinner table with the rustic charm of Dutch Beets, a traditional side dish that’s as flavorful as it is vibrant. This recipe brings out the natural sweetness of tender, simmered beets, complemented by a velvety butter-based sauce infused with notes of tangy white vinegar, a touch of sugar, and a pinch of black pepper. The unique combination of simplicity and comfort makes it a standout accompaniment for any meal, while the roux-thickened sauce ensures a rich texture that clings perfectly to each beet slice. With just a handful of pantry staples and a straightforward cooking process, Dutch Beets offer a delightful way to enjoy the earthy goodness of fresh beets. Perfect for cozy dinners or holiday spreads, this versatile side dish is sure to impress both beet enthusiasts and skeptics alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium-sized beets
- 4 cups water
- 0.5 teaspoons salt
- 2 tablespoons butter
- 1.5 tablespoons all-purpose flour
- 1 tablespoon white vinegar
- 1 tablespoon sugar
- 0.25 teaspoons black pepper
Instructions
Wash the beets thoroughly and trim off any greens or roots. Do not peel the skins at this stage, as cooking them with the skins on helps retain their natural sweetness.
Place the beets in a large pot and add 4 cups of water along with 0.5 teaspoons of salt.
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer the beets for 30-35 minutes or until they are fork-tender.
Drain the beets and allow them to cool until they are cool enough to handle. Peel off the skins using your hands; they should slide off easily. Cut the beets into thin slices or bite-sized chunks, depending on your preference.
In the same pot (cleaned or wiped out), melt the butter over medium heat. Stir in the flour to create a roux, cooking for about 1 minute until the mixture is smooth and begins to bubble.
Slowly whisk in 1 cup of the reserved beet cooking liquid (or plain water if no liquid is available) to create a smooth sauce.
Stir in the vinegar, sugar, and black pepper. Let the sauce simmer for 1-2 minutes, stirring frequently, until it thickens slightly.
Add the sliced or chopped beets back into the pot and stir to coat them evenly in the sauce. Let everything warm through for 3-5 minutes, stirring occasionally.
Taste and adjust the seasoning as needed. Serve the Dutch Beets warm as a flavorful and vibrant side dish.
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 31% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 2019 mg | 88% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 35.8 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 124 mg | 10% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1146 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
