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There are different types of edible beets for sale in multiple colors. The beetroot is very well known in the Netherlands. There is also a white and yellow beet and a beet that is marbled when you cut it. But which herbs go well with beetroot?
You can grate or slice the cooked beets and return them to the pan. Place the pan back on the heat source and set it to a low setting. Add some white (or black) pepper, salt and thyme to the beets.
If you want to roast large beets, it is better to cut them in half first. Otherwise it will take a very long time for them to cook. You can use small beets like this.
Place a piece of aluminum foil on the counter and place 1 beetroot on it. Cut the garlic clove into small slices and divide the slices over the number of beets you have.
Divide the herbs over the number of beetroots, it will fall on the aluminum foil but that does not matter. Now make a boat out of the foil so that the balsamic does not run off.
You can also use dried basil if you don’t have any on hand but will need about half as much since dried herbs tend to lose their flavor over time so they won’t have as strong an impact on your dish.
It only takes about 15 minutes to infuse a dish with parsley, so it’s best to add it near the end of the cooking process if you don’t want your parsley to lose flavor.
The amount of dill you want will depend on your tastes, but we suggest starting with 1 teaspoon dried dill weed and adjusting upward from there until you find what works for your palate.
Use one tablespoon of dried sage per serving—add it early on in cooking (in the case of a stew or soup) or right before serving (for a salad or sandwich)—and crush it between your fingers as you add it to your dish.
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