Buttered Beets

This simple yet vibrant beets preparation, sourced from Betty Crocker’s Dinner for Two Cook Book (published in 1958), showcases the earthy sweetness of fresh beets in a classic, no-fuss preparation. Perfect as part of a cozy meal for two, this side dish simply highlights the natural flavor of beets. The recipe is a testament to mid-20th-century home cooking, with fresh ingredients and straightforward techniques that let the vegetable shine.

The star of the dish, fresh beets are root vegetables with a deep ruby or golden hue, known for their sweet, earthy flavor and tender texture when cooked. Select firm, smooth beets with vibrant greens attached for the freshest quality. The recipe advises saving the young beet greens, which can be cooked separately as a nutritious side, rich in vitamins A and K.

Known scientifically as Beta Vulgaris, beets have been cultivated for thousands of years, originating, it seems, in ancient Mesopotamia, initially for their greens rather than their roots. Beets are packed with nutrients, including folate and potassium, and are particularly high in antioxidants called betalains, which give beets their rich color and may help reduce inflammation. The roots come in various colors beyond the classic red, including golden, white, and striped varieties, each offering a slightly different flavor profile. The natural sugars in beets caramelize when cooked, intensifying their sweetness, which is why simple preparations like this recipe work so well.

• 1 lb. beets
• Salt
• Butter
• Pepper

Select 1 lb. fresh beets. Cut off all but 2’’ of tops. Wash. Save tops of young greens to be served as greens. Do not peel beets to be cooked whole; after cooking, run cold water over them and slip off skins. Cook covered in ½ to 1’’ boiling salted water 30 to 45 min. Serve with butter, salt, pepper.