- Preparation time
- 10 mins
- Cooking time
- 60 mins
- Difficulty
- Easy
- Serves
- 4 people
- Meal course
- Side Dish
- Posted by
- Posted on
- April 18, 2016
- 1 lb
- Beets - Small, whole, fresh!
- 1 Tbsp
- Parsley - Fresh
- 1 Tbsp
- Chives
- 2 oz
- Butter
- 1 Pinch
- Salt
The smaller the beet, the better the taste – Avoid large tough beets at all costs
- Finely chop the chives and parsley
- Wash the beets, cut off the stalks but do not remove the skins or they will bleed while cooking
- Drop into a pan of boiling salted water and cook until tender. The time will vary depending on their size and age but 40 minutes to an hour is normal.
- To determine if the beets are cooked, press them gently with your fingers and if the skin comes off easily they are ready.
- Remove the beets from the saucepan and peel off their skins
- Discard the cooking water from the pan, return the beets to the pan and toss with the parsley, chives and butter
- Season to taste with a little salt and serve