Sides
Burokėliai su Kmynais
Ingredients
- 6 Medium beetroots, peeled and cubed
- 2 tbsp (28g) Butter (or oil for vegan)
- 1 tsp (2g) Caraway seeds
- 1 tbsp (15g) Vinegar
- 1 tsp (4g) Sugar
- Salt, to taste
Method
- Melt the butter in a saucepan and add the caraway seeds, toasting briefly until fragrant.
- Add the cubed beetroot and stir to coat in the butter and caraway.
- Add a splash of water, cover, and cook over low heat for 20-25 minutes, stirring occasionally, until tender.
- Stir in the vinegar and sugar and cook uncovered for a further 2-3 minutes to glaze.
- Season with salt and serve warm.
Introduction: Beetroot is one of the most reliable crops in Lithuania's climate, and pairing it with caraway — a herb long used across the region for both flavour and digestion — is a familiar combination on the everyday dinner table.
Cultural Background: Beetroot is one of the most reliable crops in Lithuania's climate, and pairing it with caraway — a herb long used across the region for both flavour and digestion — is a familiar combination on the everyday dinner table.
Tips: Cut the beetroot into even-sized cubes so they cook through at the same rate — larger pieces will need extra time.
Variations: Add a peeled, cubed apple for the last 10 minutes of cooking for a sweeter, autumnal version.
Nutrition: Approx. 110 kcal, 2g protein, 5g fat, 15g carbohydrates per serving.
FAQs:
Q: Can I use pre-cooked beetroot to save time?
A: Yes, simply warm it through with the butter, caraway, vinegar, and sugar for about 10 minutes instead of the full braise.
Q: What does caraway add here?
A: A warm, slightly aniseed note that's a classic pairing with root vegetables across Lithuanian and wider Baltic cooking.
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