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.
- 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
- 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.