Sautéed Beets with Onions - photo 1
← Recipes

Sautéed Beets with Onions

Main Dishes Regional Cuisine of Poland 20 min Easy 22 wyświetleń ~9.22 PLN - (0)
Rate:
(0)
Start Cooking

Description

Traditional Polish sautéed beets are a simple, aromatic dish from regional cuisine, perfect as a standalone lunch or as a side to potatoes and meats. In this version, we focus on the sweet-sour balance: sweet beets and onion with a lightly browned roux, accented with a hint of marjoram. The dish has a deep red color and a creamy texture when finished with sour cream (optional). This quick, spring version is great for a family lunch and can be served with young potatoes, boiled sausage, or potato pancakes.

Ingredients Used

Ingredients (11)

Servings:
4
  • Beets (raw) 800 g
  • Onion 2 szt. (~300 g)
  • Butter 30 g
  • Wheat flour 20 g
  • Rapeseed oil 15 g
  • Sugar 10 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 2 szczypty (~1 g)
  • Marjoram 2 g
  • ✨ Opcjonalne
  • Apple cider vinegar 15 ml
  • Sour cream 100 g
💰 Szacowany koszt dania: ~9.22 PLN (2.30 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Check if the beets are cooked. This recipe assumes the use of cooked beets (store-bought or previously cooked). If you have raw beets, cook them until tender before starting (this usually takes 40–60 minutes; in this recipe, we assume the beets are ready). Peel the beets (if they are whole) and cut them into thin slices or cubes with a side of ~1 cm — thin slices will absorb the flavor of the sauté faster. Peel the onion and cut it into thin half-moons. Prepare your workspace: a bowl for the beets, a cutting board, a sharp knife.

Ingredients: Onion
Use a sharp knife and a large cutting board. If the beets are hot, let them sit for 5–10 minutes to make peeling easier. Cut into even pieces so they heat evenly.

Frying onions

2

Heat a medium-sized skillet (preferably 24–28 cm) over medium heat. Pour in the canola oil and wait 30–45 seconds until it warms up a bit. Add the butter and wait for it to melt and start to foam slightly. Toss in the chopped onion and spread it evenly across the surface of the skillet. Sauté for 4–6 minutes, stirring frequently with a wooden spoon, until the onion becomes soft, golden, and slightly translucent - be careful not to let it burn.

Ingredients: Rapeseed oil, Butter, Onion
Use a heavy-bottomed pan, a wooden spoon or spatula. If the onion starts to brown quickly, reduce the heat. The onion is ready when it becomes translucent and golden — this is the base of the aroma.

Roux

3

Move the sautéed onion to the side of the pan to make space. In the free, uncovered part of the pan, add the wheat flour and mix it with the butter and oil until it forms a smooth paste (roux). Cook the roux for 1–2 minutes over medium heat, stirring constantly, until it turns a light golden color and stops smelling like raw flour — it will have a slightly nutty aroma. This is an important step: the roux gives the dish shine and thickens the sauce.

Ingredients: Wheat flour, Butter, Rapeseed oil, Onion
Use a wooden spoon or a silicone whisk. Keep the heat at medium; too dark of a roux will give a bitter taste. If lumps form, quickly stir vigorously, smashing them against the bottom of the pan.

Adding beets and seasoning

4

In the pan with the roux, add the chopped beets and gently mix so that each piece is coated with the roux. Season with salt and sugar — the sugar will soften the natural earthiness of the beets. Add marjoram and black pepper. Sauté over medium-low heat for 5–7 minutes, stirring every 1–2 minutes, until the beets are hot and the flavors meld together. If the mixture is too thick, add 1–2 tablespoons of water or hot broth.

Ingredients: Wheat flour, Salt, Sugar, Marjoram, Black pepper
Use a wide spatula to gently stir, without mashing the beets. The dish is ready when the beets are hot in the center, the roux is shiny, and the flavors are balanced.

Finishing

5

Taste the beets and season to your liking. If you want to add acidity, pour in apple cider vinegar (optional 1 tablespoon) and quickly mix — you'll immediately notice a brighter flavor. For a creamy version, add cream, stir, and heat for another 1–2 minutes, but do not let it boil. The cream will make the sauce velvety and milder.

Ingredients: Apple cider vinegar, Sour cream
Additionally, you can add apple cider vinegar for a sharper taste or cream for a creamy consistency. Use a measuring spoon for the vinegar, and for the cream, temper it: pour a little hot beets into the cream before adding it, if you're worried about it curdling.

Serving

6

Transfer the beets to a platter or plates. Serve hot with young potatoes, roasted meat, or as a standalone dish with cottage cheese. For decoration, you can sprinkle with freshly ground pepper or parsley leaves.

Ingredients: Black pepper
Use a flat platter to showcase the color of the beets nicely. If serving with potatoes, drizzle them with a bit of butter to complement the beets well.

Fun Fact

💡

Beets were valued in folk cuisine not only as food but also as medicine — it was believed that they improve circulation and strengthen the body. Sautéed beets are a classic of Polish cuisine, often appearing on festive tables in various regions.

Best for

obiad rodzinny święta piknik

Tips

🍽️ Serving

Serve with young potatoes sprinkled with dill or with pieces of cottage cheese for a contrast in textures. For meats (duck, pork), the beets will add sweetness and color. For a vegan version, omit the butter and cream, and use oil and plant-based yogurt.

🥡 Storage

Store in the refrigerator in an airtight container for up to 3 days. When reheating, warm it in a pan over low heat, optionally adding a tablespoon of water to prevent sticking. It is best to add the cream only during reheating to avoid curdling.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

60 min

Noodles with Sauerkraut

Main Dishes
Fairy Tale Winter Salad with Sauerkraut, Roasted Beetroot, and Spelt 20 min

Fairy Tale Winter Salad with Sauerkraut, R...

Salads
Silesian beetroot with horseradish and fresh apple 90 min

Silesian beetroot with horseradish and fre...

Additions
Easter cheesecake with rhubarb and a crumbly base 90 min

Easter cheesecake with rhubarb and a crumb...

Easter
Rainbow cake with naturally colored cream (4 servings) 120 min

Rainbow cake with naturally colored cream ...

Cakes and Bakes
Spring fish salad with young vegetables and dill dressing 30 min

Spring fish salad with young vegetables an...

Salads

Recipe Categories

Main Dishes
Main Dishes in: Valentine's Day

Exquisite main dishes that will delight with their flavor and aroma, perfect for a romantic dinner.

See all recipes in this category
Regional Cuisine of Poland
Regional Cuisine of Poland

Traditional recipes from various regions of Poland that showcase the richness of local flavors and ingredients.

See all recipes in this category
Reklama