Creamy Beets with Leeks
A delicious and easy-to-make vegetarian dish made with beets, leeks, and garlic, seasoned with thyme, lemon, and chili. These creamy beets are a feast for all senses!
This great beetroot recipe is one of the winning entries in our recipe competition. It was created by Maria Klein Holmberg. Thank you, Maria - those of us with plenty of beets this year are especially grateful for your recipe!
Maria describes the creamy beets like this: "A very easy-to-make and delicious vegetarian dish. The trick to making this simple dish delicious is to not overcook the beets. They should be slightly firm. Around 15-18 minutes cooking time is usually just right."
Rinse the leeks and slice them into rounds.
Peel the garlic cloves and slice them thinly.
Peel the beets and cut them into around 0.4 inch thick slices.
Sauté the garlic in oil over low heat until soft.
Add the beets, water, broth, salt, and spices.
Simmer for around 5-10 minutes, depending on size.
Add the leeks and let simmer for an additional 5 minutes.
Add the crème fraiche and lemon juice and heat the dish.
Roast the pumpkin seeds and sprinkle them on top.
The creamy beets are delicious as a side dish but can also be served as a main course with cooked rice and some fresh green leaves. Enjoy!
Recipe: Maria Klein Holmberg
Photo: Maria Fors Östberg