Russian Beetroot Beets Recipe
Ingredients
| 6 tbsp / 75 g / 3 oz butter | ||
| Beetroots | 5 Medium, uncooked | |
| 30 ml / 2 tbsp red wine vinegar | ||
| 2.5 ml / 2 tsp dried dill | ||
| 2.5 ml / 1/2 tsp dried fennel | ||
| Ground black pepper | 1 To taste | |
| Cornstarch | 3 Tablespoon | |
| 30 ml / 2 tbsp milk | ||
| Fresh dill or fennel | ||
| Sour cream | ||
| Salt | To Taste | |
Directions
Place butter in a bowl and cook for 1 minute. Stir in beetroot (beets), vinegar, herbs and seasoning. Cover and cook for 8 minutes or until beetroots are tender.
Place cornflour (cornstarch) and milk in a small bowl and mix until smooth. Stir mixture into beets and cook, covered, for about 4 minutes until thickened.
Allow to stand, covered, for 2 minutes. Garnish with fresh dill or fennel.
Place cornflour (cornstarch) and milk in a small bowl and mix until smooth. Stir mixture into beets and cook, covered, for about 4 minutes until thickened.
Allow to stand, covered, for 2 minutes. Garnish with fresh dill or fennel.
Chef
