Braised Beets with Carrots and Onions
You can serve these beets any number of ways, to suit your taste. Served hot, braised beets make a light side for fried or braised meat. Cold, they're a lovely appetizer that you can dress up with walnuts or cilantro, or add tomato while braising.
Cooking method
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Step 1:
Gather all your ingredients. Wash the beets and carrots, and rinse and dry the dill.
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Step 2:
Peel the onion, rinse it in cold water, and cut it. You can slice it into half-moons or chop it fine — whatever you prefer. Pour the oil into a skillet and add the chopped onion. Set the pan over medium heat and cook, stirring, for 5 minutes.
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Step 3:
Peel the carrots, rinse them, and grate them on the large holes of a box grater. Add them to the skillet with the softened onion.
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Step 4:
Peel the beets too, grate them on the large holes, and add them to the skillet with the vegetables.
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Step 5:
Cook the vegetables over medium heat for 3–5 minutes, stirring so they don't scorch.
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Step 6:
How do you braise beets? Very simply: pour in the water, cover, and braise the beets with the carrots and onion for 10–15 minutes, until the vegetables are tender. If any liquid remains, uncover and cook a little longer until it evaporates.
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Step 7:
Uncover, season the vegetables with salt and pepper, add the finely grated garlic, and stir. Cook one more minute, then take it off the heat.
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Step 8:
Our braised beets with carrots and onions are ready. Spoon them onto plates and serve.
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Step 9:
Enjoy!
- The tastiest braised beets come in the fall, right after harvest, when the vegetables are juicy and flavorful. Choose firm, well-colored beets with no signs of spoilage — a sign of good quality. Serve these braised beets with carrots and onions hot as a dish on their own, or cold as a great appetizer for any table. They're low in calories and good for anyone watching their figure, and they're a nice addition during a fast. Add different seasonings, herbs, or vegetables and the braised beets take on a whole new flavor — a completely different dish. They're also perfect for making borscht. And if you add a bit more oil and some vinegar and seal it in sterilized jars, you'll have a winter preserve to fall back on anytime.
Caloric content of the products possible in the composition of the dish
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
