Earthy beets are transformed into tender vegan “shank bones” by simmering in a tangy, savory, and sweet veggie-based broth. Vibrant fresh herbs and umami-rich alliums add another layer of flavor that infuses into the beets as they braise. These mouthwatering beets are truly a wholesome treat and make a show stopping centerpiece for an extra special Passover meal. Sprinkled with fresh parsley and dollop with Horseradish Cream Sauce to tie it all together.
In a dutch oven wide enough for 8 beet halves, over low-medium heat, sauté shallots and garlic together until soft, about 5 minutes. Remove from the pan and set aside.
4
Return the dutch oven back to the stove and turn the heat up to medium. Place the beets flat side down in one even layer and sear for 2–3 minutes or until the beets start to brown. Flip the beets over and sear the other side for another 2–3 minutes.
5
Return the onions and garlic back to the pan, and spread evenly.
6
Add the bay leaf, rosemary, thyme, vinegar, maple syrup, vegetable broth, and salt and pepper, if using.
7
Bring the liquid to a gentle simmer, and cover the dutch oven with a lid. Remove from the heat and transfer to the oven. Bake the beets for 40–50 minutes or until fork tender. Once the beets are soft, remove the lid from the dutch oven and bake for another 5–10 minutes, or until the liquids reduce and the beets are slightly brown on top.
8
Remove from the oven and sprinkle fresh parsley over the top, and serve.
Chef's Notes
Substitutions Substitute red beets with golden beets, turnips, or radishes.
Substitute fresh rosemary with 1 teaspoon dried.
Substitute fresh thyme with ½–1 teaspoon of dried.
Preparing the Beets If using beets with stems, cut the leaves and stems, leaving behind two inches of the stems connected to the top of the beet to mimic a shankbone. Peel the skin of the beets with a vegetable peeler or a paring knife. Once all of the beets have been peeled, slice the beet and the stems in half lengthwise.
Storage Store in an airtight container in the refrigerator for up to 5 days.
Ingredients
1batch of Horseradish Cream Sauce (see link in Chef’s Notes)
Braised Beets
1large shallot (minced)
3garlic cloves (minced)
4medium-large beets (peeled and halved, see Chef’s Notes for instructions)
In a dutch oven wide enough for 8 beet halves, over low-medium heat, sauté shallots and garlic together until soft, about 5 minutes. Remove from the pan and set aside.
4
Return the dutch oven back to the stove and turn the heat up to medium. Place the beets flat side down in one even layer and sear for 2–3 minutes or until the beets start to brown. Flip the beets over and sear the other side for another 2–3 minutes.
5
Return the onions and garlic back to the pan, and spread evenly.
6
Add the bay leaf, rosemary, thyme, vinegar, maple syrup, vegetable broth, and salt and pepper, if using.
7
Bring the liquid to a gentle simmer, and cover the dutch oven with a lid. Remove from the heat and transfer to the oven. Bake the beets for 40–50 minutes or until fork tender. Once the beets are soft, remove the lid from the dutch oven and bake for another 5–10 minutes, or until the liquids reduce and the beets are slightly brown on top.
8
Remove from the oven and sprinkle fresh parsley over the top, and serve.
Notes
Braised Beet “Shank bone” with Horseradish Cream Sauce
