Kitchen Table

Stove-top German Beets Recipe

Beets are such a delicious winter vegetable. I absolutely love them. Every time we have beets for dinner, I ask my husband why we don’t eat beets more often. For some reason, I just never think to make them. Or perhaps, subconsciously, I avoid them a little bit because of the mess involved in preparing beets. Whatever the reason, I. Love. Beets. So today I’m sharing a one-pot, stove-top German Beet recipe.


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One-pot meals always seem to be a little easier, more stress free. There’s fewer dirty dishes and less clean up. I actually came across an interesting mention of one-pot meals in my reading last year, from Consider the Fork: A History of How We Cook and Eat.. If you’re passionate about food, I definitely recommend this book; it changes the way you think about what you bring to the dinner table. Anyway, it mentions how one-pot meals were actually encouraged by governments during times of poverty to help save resources. You know, grow a victory garden, serve a one-pot meal, serve your country.

This particular recipe for one-pot, stove-top beets is another favorite I received from my host mother while in Germany. In Germany, we would eat this recipe by itself, as its own meal. Here, I serve it as a side dish. I’ve adapted the recipe slightly for smaller servings. I woke up this morning, threw a beef roast in the crock pot with a bit of Worcestershire sauce, water and beef bouillon. After that, preparing this side dish took just twenty minutes; we served the beef roast with gravy and rolls and it made for a delicious, stress free dinner.

Prep Time: 5 minutes 

Cook Time: 20 minutes 

Ingredients

1 yellow onions

2 small potatoes

2 beets

1 tsp. beef bouillon

salt to taste

1/2 tsp. celery salt

1/4 tsp. coriander

1 Tbsp. caraway seed

1/3 c. half and half

Stove Top German Beets Directions

1. Dice onions.
2. Peel beets. Chop beets and potatoes.
3. Heat oil in pot; sautee onions in oil until browned.
4. Add beets and 1 cup of water. Bring to a boil.
5. Reduce heat to medium. Cook for 5 minutes; then add potatoes, celery salt, coriander, bouillon, caraway seed, and salt. Cook until vegetables are tender, about another 15 minutes.
6. Stir in half and half and allow to heat through. Serve and enjoy. Guten Appetit!

Further Reading

For another delicious, easy German recipe, check out my post Christmas Red Cabbage Recipe. Also check out one of my favorite reads, Consider the Fork: A History of How We Cook and Eat., by Bee Wilson. It was a bit of a dense read, but absolutely fascinating.

Questions of the Day:

  1. What’s your favorite beet recipe?
  2. What’s your favorite winter vegetable?

7 thoughts on “Stove-top German Beets Recipe

  1. I thought beets were gross until I tried this veggie beets smoothie and it was actually so good. They don’t taste strong, instead makes the color of the food vibrant. I bet these were delicious as well!

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