White Wine-Braised Beets

Cooking beets in a bath of wine and herbs gives them a pleasant complexity that complements a spoonful of whipped goat cheese and a crumble of walnuts on top. Served in a wine glass, it’s a dish that’s as pretty as it is flavorful.
Prep Time
Cook Time

Rosemary Walnuts

  •  1 Tablespoon Danish Creamery European Style Rosemary Salt Butter
  •  1 cup chopped raw walnuts
  •  flaky salt

Wine Braised Beets

  •  2 pounds beets (about 6 medium beets), trimmed, peeled, and halved
  •  1 cup dry white wine
  •  1 bay leaf
  •  2 sprigs fresh thyme
  •  Kosher salt
  •  freshly ground black pepper
  •  2 Tablespoons sugar
  •  1 Tablespoon Danish Creamery European Style Rosemary Salt Butter
  •  1 Tablespoon lemon juice
  •  8 ounces fresh goat cheese, softened
  •  4 ounces cream cheese, softened
  •  2 Tablespoons heavy cream
  •  1 Tablespoon honey

Rosemary Walnuts

  • Melt butter in a medium skillet over medium heat. Add walnuts and cook, stirring until golden brown and very fragrant, 5-6 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate, sprinkle with salt, and let cool.

Wine Braised Beets

  • Combine beets, wine, bay leaf, thyme, ½ teaspoon kosher salt and ¼ teaspoon pepper in a Dutch oven. Bring to a boil, reduce heat to low, cover the pan, and simmer until the beets are tender and easily pierced with a knife, about 45 minutes.
  • Transfer to a cutting board to cool.
  • Meanwhile, stir in sugar, Danish Rosemary butter, and lemon juice and simmer until thick and syrupy, 8-10 minutes.
  • When beets are cool enough to handle, chop beets into ½-inch cubes. Return beets to pot with glaze and toss to coat. Keep warm while you whip the goat cheese.
  • Combine goat cheese, cream cheese, heavy cream, honey, ¼ teaspoon kosher salt, ¼ teaspoon black pepper in a food processor. Blend until smooth and creamy.
  • Divide into 6 wine glasses and top with a spoonful of braised beets. Drizzle with extra glaze and top with rosemary walnuts. Serve.

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