Ginger Butter Beets

Serve these beets with anything from beef to fish to risotto. Try the recipe with golden or Chioggia beets when available.

Serves: 4Hands-on: 20 minutesTotal: 1 hour 5 minutesDifficulty: Medium

Serves: 4


  • 16 baby beets, fresh
  • 2 Tbsp. chopped red onion
  • 2 Tbsp. butter
  • 1 Tbsp. grated fresh gingerroot
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. ground white pepper
  • 2 Tbsp. chopped purple basil


  • Preheat oven to 350°F. Wash beets, remove and discard greens; wrap beets in foil to form a packet. Bake for about 45 minutes, until the beets can be easily pierced with a knife.
  • Let beets cool enough to handle and peel them. The outer skin should peel away easily with the help of a paring knife and your thumb. Dice peeled beets and set aside.
  • Sauté onion in butter for a few minutes over medium heat. Add gingerroot and cook for a few minutes more.
  • Add beets, salt, and pepper to the sauté pan. Cook over low heat until beets are hot. Stir in basil and serve immediately.