Ginger Butter Beets
Serve these beets with anything from beef to fish to Risotto. Try the recipe with golden or Chioggia beets when available.
INGREDIENTS | SERVES 4
- 16 baby beets, fresh
- 1 tablespoon chopped shallots
- 2 tablespoons butter
- 1 tablespoon grated fresh gingerroot
- 2 tablespoons heavy cream
- ½ teaspoon salt
- ¼ teaspoon white pepper
Preheat oven to 350°F. Wash beets, remove and discard greens; wrap beets in foil to form a packet. Bake for about 45 minutes, until the beets can be easily pierced with a knife.
Let beets cool enough to handle and peel them. The outer skin should peel away easily with the help of a paring knife and your thumb.
Cut beets in quarters and set aside.
Sauté shallots in butter for a few minutes. Add gingerroot and cream and cook for a few minutes more.
Add quartered beets, salt, and pepper to the sauté pan. Cook over low heat until sauce is thickened and beets are hot. Serve immediately.
