Wednesday, March 23, 2011

Steamed beets Provencal

This simple, nutritious steamed beet dish makes a great accompaniment to roasted meats.

Beets Provencal
                                                                           Yield: 2 - 4 servings

2 medium-sized beet roots
1 bay leaf
2-3 cups water
1 tablespoon extra virgin olive oil
½ teaspoon ghee (clarified butter)
2 teaspoons Herbes de Provence
sea salt and black pepper, to taste


1. Thoroughly wash beet roots. Place whole beets and bay leaf in steamer basket in a pressure cooker. Add 2-3 cups water. Bring the pressure cooker to a boil (following instructions in your manual). Reduce heat to medium and cook beets for 10 minutes. Turn off the heat and leave pressure cooker to rest until the safety latch is released. Remove beets to an air-tight container to cool. Discard bay leaf and pot liquor.

2. Slip skin off beets. Slice beets into rounds.

Herbes de Provence
warming in a saute pan

3. Heat Herbes de Provence in a saute pan over medium heat until the spices release their fragrance, approximately 2 minutes. Add olive oil and ghee to saute pan. Stir. 

4. Add beet slices to ghee mixture. Stir to cover beet slices with Herbes de Provence and oil/ghee. 

5. Add sea salt and fresh ground pepper to taste. Serve immediately.


Barry said...

You have been busy as usual and I am glad your readership is growing. Your beet related recipes make we wish I could prepare them. For those less preoccupied with other things than I am, and who actually have no fear of approaching the stove, will undoubtedly benefit from your vast experience. Sorry, I have been away for awhile. Keep up the great work.

jara said...

Barry, I see by your latest post that you've been way over on the other side (the right side) of the country.

People on every continent have found my blog, something that please me immensely.