Beets are baaaaack. When trying to find some recipes and suggestions for them, I found this nice little interactive graphic. Perfect, because I absolutely feared beets!
I can’t lie, this recipe was very much because I had leftover beets from the previous recipe, and happened to have (and love) sour cream and chives. I also wanted to know what cooking beets on a stove rather than roasting them would do. Turns out it does this:
A very easy side dish, and I preferred it warm. The recipe suggests serving over egg noodles (which I didn’t have on hand), and I suspect it would be even better in that case.
Beets with Sour Cream and Chives
2 pounds beets, chopped into 1-inch chunks, with the greens
1 tablespoon butter
1/2 cup stock
1/4 cup sour cream
Peel beets, chop into 1-inch chunks. Roughly chop greens. Put both in a saucepan with butter and stock. Bring to a boil, then reduce to simmer. Cover, and cook until the beets are tender and the greens wilted, 20 to 25 minutes. Boil off any excess liquid. Stir in sour cream and toss with chives.
Recipe found here.