Beets have a bad reputation with many people, but they actually have great flavor when cooked the right way. Here, they are complimented by the flavors of butter, sugar and vanilla. This dish is fairly easy to make and it really brightens up your plate.Nutritional Information
126 calories; 2g protein; 20g carbohydrates; 4g fat; mg cholesterol; 5mg sodium; 4 fiber
Makes 4 servings
Ingredients
- 2 bunches of beets (choose beets of similar size so they cook through at the same rate)
- 2 tablespoons water
- 2 teaspoons butter (or substitute additional vegetable oil for a vegan version)
- 2 teaspoons vegetable oil, plus more to brush beets with if baking
- 2 tablespoons organic sugar
- 2 teaspoons vanilla extract
Instructions
- Wash the beets and cut off the greens and tails.
- The beets can be cooked in the oven, or in a pressure cooker to reduce cooking time:
Oven cooking: Preheat the oven to 350 degrees. Brush the beets with oil and wrap in tin foil. Put the beets in a baking dish large enough to accommodate them and bake until tender (35 to 90 minutes, depending on the size of the beets).Pressure cooking: Place 1/4 inch of water and the beets in a pressure cooker. Cook over high heat until the pressure cooker becomes pressurized and steam begins to escape the top valve. Reduce the heat to medium-low and cook the beets for 18-21 minutes for large beets, 12-15 minutes for medium and 3-5 minutes for small. Remove the pressure cooker from the heat and run cold water over it to reduce the pressure. Remove the pressure control and then carefully open the pressure cooker. Prick a beet with a fork to see if it is tender. If not, close the pressure cooker and bring back to pressure to cook further.
- Once beets have been cooked, I like to remove the skins, which should peel off easily. However, you can leave the skins on if you prefer. Cut the beets into bite sized pieces and put in a frying pan with butter and vegetable oil. Toss for 1 to 2 minutes until butter is melted and beets are coated.
- Add the water, sugar and vanilla extract. Stir until the liquid forms a glaze, about 30 seconds, and serve.
Based on a recipe from Passionate Vegetarian by Crescent Dragonwagon
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