Beets with Dill and Capers
- 1 tbs olive oil
- 3 beets cut in a 1/2” dice
- 2 tbs Sherry vinegar
- 1/2 cup vegetable or chicken stock
- 1 tsp Footprints Edibles Fernleaf dill
- 1 tbs capers
- 2 tbs crème fraîche
Heat olive oil in a 3 quart sauté pan over medium heat. Add beets and sauté 5 minutes.
Add Sherry vinegar, cover pan and reduce heat to medium-low. Cook until vinegar evaporates, 3-5 minutes.
Add stock, recover pan and continue cooking until liquid has nearly evaporated.
Uncover and add Footprints Edibles Fernleaf dill, capers and crème fraîche. Stir through and cook until sauce coats beets. Season to taste with salt and pepper.