Red and golden beet tzimmes
Red and golden beet tzimmes Photo by Vered Guttman
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This nod to the classic carrot tzimmes uses red and golden beets. They are cooked separately in a slightly different sauce, mainly to keep their beautiful colors. The beets are then served next to each other on a platter. Each beet recipe can be a dish on itself.

Serves 6

Ingredients:

For the red beets:

1 lb. beets, peeled (about 4 medium size beets)

2 tablespoons brown sugar

2 tablespoons honey

3 tablespoons corn or canola oil

1/2 cup water

1 teaspoons kosher salt

1 tablespoon balsamic vinegar

 

For the golden beets:

1 lb. golden beets, peeled (about 4 medium size beets)

2 tablespoons brown sugar

1 tablespoons honey

3 tablespoons corn or canola oil

1/2 cup water

1/2 teaspoons kosher salt

 

Directions:

1.  Quarter the beets lengthwise, then cut each quarter into three pieces. Put the red and golden beets in separate pots.

2.  Prepare the red beets: add all the red beets ingredients to the pot and bring to boil over high heat. Lower to low heat and continue to cook, stirring from time to time, for about an hour until the beets are tender. When the beets are ready add the balsamic vinegar, stir, cook for 5 minutes more and remove from the heat.

3.  Prepare the golden beets: add all the golden beets ingredients to the pot and bring to boil over high heat. Lower to low heat and continue to cook, stirring from time to time, for about an hour until the beets are tender. Remove from the heat.

4.  Transfer both beet tzimmes to a platter and serve.