Beets aren’t poisonous.

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My Dad doesn’t like beets. Or mushrooms. Every time I serve them to our family he jokes, “They are poisonous and we really shouldn’t eat them.” Now my beet-hating husband backs my Dad up in these arguments. Thank God for my mom.

Admittedly, this recipe has not made Dad a convert, but it does continuously get rave reviews and a visitor to @Eastern Market yesterday morning walked up to my cooking demonstration with a bag full of beets and said, “those are the best beets I’ve ever had and I’m making them at home tonight.”

All due credit goes to chef Deborah Madison for this amazing combination. It sounds bizarre, but it’s awesome! Finely dicing your beets into a 1/4″ dice really speeds up the cooking. You can have this done in 20 minutes without any oven roasting involved. Score one for the beets.

Beets with Crème Fraîche and Mustard
Ingredients:
  • 2 large beets, peeled and diced into 1/4 inch cubes*
  • 2 tbs butter
  • 1 tbs chopped thyme
  • 2 tbs crème fraîche
  • 1 tbs dijon or grainy mustard
  • Sherry vinegar
* There’s a trade off here: more knife work means less cooking time. If the idea of cutting beets into 1/4″ cubes sounds to you like one of the lower planes of hell, please feel free to cut them into larger cubes and increase your cooking time.
Directions:
  • Melt butter in a 10″ sauté pan over medium heat. Add beets and thyme.
  • Stirring every few minutes, cook beets until softened, about 20 minutes. I like mine pretty firm, but cook yours the way you like them – it’s your kitchen!
  • When cooked, remove from heat and stir through crème fraîche and mustard.
  • Season to taste with salt, pepper and a splash of sherry vinegar. The vinegar brightens the rich, fatty flavor of the butter and the earthiness of the beets.
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2 responses »

  1. Hi Jonathan! I saw you for the first time last week at Eastern Market & fell in love with your beets. Never made beets before, but I tried your recipe & it was a huge hit! I haven’t blogged in quite some time, but you’re kind of getting me back in the mood! I’m a recent transplant to DC & excited to follow a local, great work.

    • Thanks Abby! I took a quick look at your blog and love the cooking you’ve done with your mother. That guacamole salad sounds incredible! Welcome to DC and I look forward to seeing you soon at the market.

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