Braised Beets
A simple technique for tender, glaze-finished root vegetables
Why This Recipe Works
Braising beets in a small amount of liquid allows them to steam through while concentrating their natural sugars. This method produces a much deeper flavor and more consistent texture than boiling.
Instructions
Arrange the beets cut-side down in a single layer in a large sauté pan or Dutch oven.
Add the water and salt. Bring to a simmer over medium-high heat until the liquid begins to bubble.
Reduce the heat to low, cover the pan tightly, and cook until the beets are tender and a paring knife slides easily into the center of the largest piece, about 35 to 45 minutes.
Remove the lid and increase the heat to medium-high to evaporate any remaining liquid until the beets are glossy and tender.
Serve warm or at room temperature.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 5 days.
