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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Snip off the thin portion of the young beet root and discard. | 2. Wash the small beet with the beet tops well in cold water. | 3. Place the beet tops in a large cooking pot. | 4. Cover with cold water and bring to boil. | 5. Cover and cook for about 4 - 5 minutes or until the greens just start to wilt. | 6. Immediately remove the beets into a large frying pan using a slotted spoon. | 7. Add butter and fry on medium-high heat for about 4 minutes, stirring often. | 8. Now add the whipping cream, salt and pepper. | 9. Stir to coat beets and continue to fry until the whipping cream is reduced and starts to thicken into a creamy sauce, about 3 minutes. | 10. Serve along with your dinner meal. | 11. You may also use larger fresh beet top greens, but remove most of the stem from the leaves and discard. | 12. If desired, you can also use larger beets, but firstly peel them and cut them into very small cubes. | 13. Cook the cubed beets in water for about 4 minutes before adding the beet greens. | 14. Then continue to cook for another 4 minutes. | 15. Proceed in the same method as for the young beets. | 16. This method also works well for Swiss Chard. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beet	2			116.96	26.0032	4.3792	0.4624
butter	4	tablespoons		342.0	15.714	10.686	28.8
whipping cream	1/2	cup		175.2	1.776	1.3019999999999998	18.546
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.