Braised Beets With Butter and Dill

By Mark Bittman

Published October 26, 2013

  • Sam Kaplan for The New York Times. Food stylist: Suzanne Lenzer.
Media 1 of 1
Total Time
30 minutes
Rating
5(131)
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Ingredients

  • 2 pounds beets

  • greens

  • 3 tablespoons butter

  • ½ cup stock

  • chopped dill

Ingredient Substitution Guide

Preparation

  1. Step 1

    Peel 2 pounds beets, and chop them into 1-inch chunks; roughly chop the greens.

  2. Step 2

    Put both in a saucepan with 3 tablespoons butter and ½ cup stock.

  3. Step 3

    Bring to a boil, then reduce to simmer. Cover, and cook until the beets are tender and the greens wilted, 20 to 25 minutes.

  4. Step 4

    Boil off any excess liquid, then toss with chopped dill.

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Ratings

5 out of 5
131 user ratings
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Comments

LindaL

I made this mostly as directed, but braised the beets and stems first, and added the greens a little later. Served with pasta and crumbled blue cheese (and a little pasta water). Excellent taste and color!

Damn good beets!!!!!

This is one of my favorite beet recipes!!! Serve over a basil cream or top with ricotta and some fresh olive oil!!!! Love it

dansedufeu

simple and good way to use up farm fresh beets.

Lynn

My leftover beets were a little long in the tooth so I didn't use the stems but still tasty. Proof that lots of butter makes everything good.

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