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Place the beets in a small, heavy-bottomed sauce- pan and add water to cover by an inch. Bring to a boil over high heat. Reduce the heat to low and let simmer, uncovered, until the beets are thoroughly cooked and tender all the way through, 25 to 30 minutes.
Stir in the beets and cook until heated through, about 2 minutes. Discard the thyme sprigs. Swirl in the remaining 1 tablespoon of goat butter and season with salt and pepper.
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1 tsp yellow mustard seed; 2 bay leaf; 2 whole cloves; 1 1 / 2 tsp black peppercorns; 2 tsp dried thyme; 1 tsp dried oregano; 2 lb medium red beet, peeled and cut into 2-by-1/2-inch sticks; 1 cup ...
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The beetroot (British English) or beet (North American English) is the taproot portion of a Beta vulgaris subsp. vulgaris plant in the Conditiva Group. [1] The plant is a root vegetable also known as the table beet , garden beet , dinner beet , or else categorized by color: red beet or golden beet .
Pickled beet eggs are hard boiled eggs that are cured in a brine of beets, beet juice, vinegar, sugar, cloves and other spices. There are many regional variations [ 2 ] to this classic dish; for instance, some recipes substitute cider vinegar for white vinegar, and brown sugar for white sugar. [ 3 ]
Borscht (English: / ˈ b ɔːr ʃ t / ⓘ) is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe and Northern Asia.In English, the word borscht is most often associated with the soup's variant of Ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color.