Dutch Beets, or “Rode Bieten,” are a testament to the rich history and culinary tradition that has seen this humble vegetable evolve from ancient tables to modern-day meals. This recipe offers a sweet and tangy side dish that embodies the Dutch art of flavor balance, making use of canned beets for convenience without sacrificing the comforting essence of traditional Dutch cooking. Perfect for those seeking to add an international flair to their meals without extensive prep time, Dutch Beets are a splendid choice.
These beets pair excellently with a variety of main dishes, from roasted meats to light fish, and can beautifully complement creamy mashed potatoes or a hearty grain bowl. For a truly Dutch culinary experience, serve them alongside stamppot for a delightful meal.
Simple Dutch Beets Recipe
Servings: 4
Ingredients
1 (15-ounce) can of whole or sliced beets
1 small onion, finely chopped
2 tablespoons apple cider vinegar
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cloves of garlic, minced
2 tablespoons unsalted butter
1 teaspoon cornstarch (optional for thickening)
Fresh parsley, chopped (for garnish)
Preparation
Begin by draining the beets, saving 1/4 cup of the juice. Slice whole beets into 1/4 inch pieces if necessary.
Melt butter in a saucepan over medium heat. Sauté onion and garlic until they’re translucent, about 3-4 minutes.
Add the beets and reserved juice to the pan, simmering for 5 minutes to blend the flavors.
For a thicker sauce, mix cornstarch with water to form a slurry and stir into the beets, cooking until the desired consistency is reached.
After seasoning to taste, garnish with fresh parsley for a burst of color and freshness.
Variations & Tips:
Enhance the dish with a splash of cream or sour cream for added richness.
Substitute apple cider vinegar with red wine vinegar for a different tangy twist.
Sweeten further with raisins added to the beets.
Adjust the garlic to your taste, or use garlic powder for convenience.
For a lower sugar version, reduce or omit the brown sugar, balancing according to your preference.