Braised Beets


According to Rashi, “all beginnings are difficult.” 

Adjusting to new circumstances and challenges require perseverance and a sincere resolve to be successful.  

In my case, I am still adjusting to my new kitchen.

I used to be able to cook many things quickly as I enjoyed the benefit of 2 ovens. Now, I have only 1 oven, and it recently needed to be repaired too.

So, rather than roasting my vegetables in the oven, I have been experimenting with cooking vegetables on top of stove. I have yet to fully master this technique, but I am happy to say that I am making progress!

Initially, I tried roasting vegetables on top of the stove. The technique behind stove top roasted vegetables is to first brown the vegetables, and then essentially steam them until they are done.  Overall, I was not pleased with the outcome using that method.

Now, I have discovered braising vegetables on top of the stove. This method seems to not only be a time saver, but, the outcome wins the husband and children seal of approval.

In order to cook vegetables on top of the stove, they need to be cut into smaller and more uniform-sized pieces. Since I make a lot of vegetables, I thought I would try slicing them with my food processor and then cooking them. Success!

I went from 2.5 hours to roast beets in the oven to 40 minutes, from start to finish!

I may yet experiment with using a pressure cooker, which could be an even greater time saver. Stay tuned.

I also think the spices could be varied and yield different results that are equally tasty.

Ingredients

Beets, washed and scrubbed

Salt, pepper to taste

Fresh garlic, crushed

1 lemon, zested and juiced

Optional: fresh chopped herbs

Instructions 

 Wash and scrub beets. Slice with food processor. Place beets in a spray oiled pan. Add salt and pepper to taste with a small amount of water. Cook until done. Add crushed garlic and adjust the seasoning. Pour lemon juice and lemon zest over beets while still warm. 

Here are a few pictures:

Sliced with the food processor.

Sliced with the food processor.

 

Final outcome. The beets are seasoned to taste and most of the liquid is absorbed.

 

I am happy because I have maximum taste with minimal time. 

Everyone else is happy because they taste as good as roasted. 

Plus, this is even small kitchen approved. A win-win overall!

We are all happy!

Enjoy!

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20 thoughts on “Braised Beets

  1. koolkosherkitchen September 23, 2016 at 12:11 PM Reply

    I love “The Badge of Approval”! The recipe is great, too. I do something very similar, but spicier, with garlic and cilantro, and I’ve never thought it worth to be posted. Now I see that I was wrong, and great minds, as usual, think alike! Have a great Shabbos!

    Liked by 1 person

  2. Welcome September 23, 2016 at 12:42 PM Reply

    I’m such a sucker for beet recipes! 🙂 Looks great! Are you on Pinterest?

    Liked by 1 person

  3. SimpletoWow September 25, 2016 at 8:50 PM Reply

    sounds delicious and so resourceful. “Necessity is the mother of invention” K’siva v’chasima tova…

    Liked by 1 person

  4. Joëlle December 20, 2016 at 9:41 AM Reply

    This is one of my favorite ways of cooking root vegetables as well as pumpkin. No fuss, and tasty!

    Liked by 1 person

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