Simple Dutch Beets

Simple Dutch Beets is a straightforward and delicious side dish that captures the essence of Dutch cuisine with its emphasis on simplicity and fresh, wholesome flavors. This recipe showcases the natural sweetness of beets, a root vegetable that becomes tender and flavorful when cooked.

To prepare Simple Dutch Beets, start by selecting fresh, firm beets from the market. These are typically washed, peeled, and cut into bite-sized cubes or wedges, depending on personal preference. The simplicity of this dish lies in its minimalistic approach to seasoning, allowing the earthy and slightly sweet taste of the beets to shine through.

The beets are then typically boiled or steamed until they reach a fork-tender consistency. This cooking method preserves the natural goodness of the vegetable while making it easy to peel and cut. Once cooked, the beets are gently tossed with a modest amount of butter, enhancing their richness without overpowering the inherent flavors.

Seasoning is kept minimal in Simple Dutch Beets, with a sprinkle of salt and pepper to taste. Some variations may incorporate a touch of fresh dill or parsley for a subtle herbaceous note that complements the earthiness of the beets. The result is a side dish that is not only visually appealing, with the vibrant color of the beets, but also a delight to the taste buds.

Simple Dutch Beets are often served warm, allowing the butter to coat the tender beets and infuse them with a comforting richness. This uncomplicated yet flavorful side dish complements a variety of main courses, making it a versatile addition to Dutch meals. Whether enjoyed as part of a hearty dinner or a light lunch, Simple Dutch Beets exemplify the beauty of simplicity in cooking and the appreciation of fresh, seasonal ingredients.

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Servings: 4


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)


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.

Mix in brown sugar, apple cider vinegar, salt, and pepper until the sugar dissolves.

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.

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