Parslied Sweet Beets With Two Piquant Flavorings

[Guest guest]

I really enjoy beets, this is a very food recipe for

you beet lovers out there.

Mari

 

Parslied Sweet Beets With Two Piquant Flavorings

 

16 ounces sliced beets with their liquid

3 tbls. butter, divided, with 1 tbsp. cut into small

pieces

salt to taste

black pepper, freshly ground to taste

2 tablespoons minced fresh parsley

2 tablespoons chopped drained capers

3 teaspoons freshly squeezed lemon juice

 

In a large saute pan or skillet over high heat,

combine the beets with their liquid, 2 tablespoons of

the butter, and salt and pepper to taste, and bring to

a boil. Reduce heat to a simmer and cook, uncovered,

for 8 to 10 minutes, or until most of the liquid has

evaporated. Add the parsley, chopped capers, lemon

juice, and reserved butter pieces. Stir several times

until the flavors are combined and the butter has

melted into the sauce. Add more salt and pepper, if

necessary, and serve. This recipe serves 4.

Note: This recipe can also be made with fresh beets.

Although it takes more time some cooks think it's

worth it because of the earthy flavor. If you are one

of those purists and have the time, this is how you do

it.

Start with 3/4 pound fresh beets without the stems

(about 1 1/2 pounds with the stems and leaves). Peel

the beets and slice them into 1/4-inch rounds. In a

large saute pan or skillet, combine the beets with 2

tablespoons of the butter, 1 cup water, and salt and

pepper to taste and bring the liquid to a boil over

high heat. Reduce heat to a simmer and cook the beets,

covered, for 10 minutes. Remove the cover, add more

boiling water if necessary, and cook 10 minutes more,

or until they are tender and almost all the liquid has

evaporated. Continue the recipe as above. If the beet

leaves are fresh and bright-looking, you can add

these, chopped, all stems removed, along with the

remaining ingredients.

Serves 4.

 

 

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