The Art of Dutch Cooking/C.Countess Van Limburg Stirum 2001

Red Beets (Bieten)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 small beets 2 onions 2 tablespoons butter
2 tablespoons flour 1/2 cup milk 1/2 cup water
4 cloves pinch of salt 2 tablespoons vinegar



1 Wash the beets and cook them in water till the skin can be pulled off easily. In the winter this takes 3 to 4 hours; in the summer, 2 to 2-1/2 hours. In Holland they are usually sold cooked, which makes it much easier, of course. Chop the onions. Make a sauce of the butter and flour with milk and water. Peel the beets and cut them in thin slices. Add these, with the chopped onions, the cloves, and the salt, to the sauce and stew for 20 minutes. Stir in the vinegar and take the cloves out before serving.

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