White Wine Poached Beetroot
Cooking with Vegetables

Baby Beetroot Poached in White Wine with Creamy Mustard Sauce

Hello, my dear friends! Hope everyone is doing well? Today,  I am going to share with you, one of the most amazing beetroot recipes I have ever tried. Baby Beetroot Poached in White Wine. Yes, my friends you heard me… beetroot poached slowly in a white wine. 

I was pleasantly suprised. I love summer, not so much of the heat, in fact I can’t stand the heat. Summer for me, is the foods that you can prepare. So fresh, light and healthy. Beetroot is one of my favourite vegetables. There is so much you can do with beetroot to make it taste so amazing. Gone are the days of  store-bought jars of pickled beetroot which is always served as a condiment/side dish at a braai. My dear fellow South African’s there is more to Koo Beetroot, I can promise you.

All you need is the right herb or spice to turn a plain vegetable into something that is spectacular. Even better… cooking a vegetable with another vegetable or fruit or fruit juice and in this recipe… wine is just another better way of adding flavour.

I can’t take full credit for this recipe, however,  I by chance stumbled across it on Good Food website. Just think beetroot slowly simmering a way in a white wine. This is the reason my friends, why I find this recipe so intriguing.  I actually thought, BOOM this has to be amazing!  I was naturally inclined to think that a  good red wine will go well, however a good earthy white wine really enhances the flavours of the beetroot without taking away too much of their wonderful earthy flavours.

In this case, I used a Sauvignon Blanc from Botha Cellars. A really good friend of mine suggests a Chardonnay Pinot Noir! I am itching to give it a try. One of my favourite Chardonnay Pinot is from the Spier Signature Range. The perfect combination of strawberries and yellow apple undertones would pair perfectly with this recipe. So watch out for an update on this article. πŸ™‚


Poached Beets in Wine
Poached Baby Beetroot Ingredients

….and viola my dear friends… we have the final product!! Served to you… poached baby beetroot in Sauvignon Blanc with a mustard cream. Hope you enjoyed this as much as I did. Please feel free to comment or ask question. I love to hear from you!

Beetroot Poached in White Wine
The final product! Bon Appetite my friends!

Enough talking – I am sure you are itching to try out this recipe. So here it is…


Baby Beets Poached in White Wine with Creamy Mustard Sauce


Using baby beetroots gives this dish more sweeter flavour. Depending on the size of the beetroot you may choose to keep them whole or cut in quarters. Using a lovely white wine like a Sauvignon Blanc adds to the earthiness of this dish. The combination of the mustard cream takes this recipe to another level. You could use a Chardonnay Pinot Noir if you like. That is my next take on this recipe. Hope you enjoy! I certainly did

5 minPrep Time

50 minCook Time

55 minTotal Time

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  • 12 baby beetroots (about 500g), washed, peeled if you like (baby beets upto 3cm in diameter have tender skin so you don't need to peel) and cut into quarters
  • 2 cups white wine
  • 2 bay leaves
  • 1 tsp black peppercorns
  • 2 cloves garlic(peel and keep whole)
  • Β½ tsp sea salt, plus extra to season
  • 1 tbsp extra virgin olive oil (I used chili infused just to give that little extra punch)
  • "!Creamy Mustard Sauce:"
  • 1 tsp English mustard
  • Β½ cup sour cream
  • 1 tsp white wine vinegar
  • ΒΌ cup finely shredded parsley leaves, to serve (optional)


  1. Add the beetroot, white wine, bay leaves, peppercorns, garlic and salt in a medium saucepan. As we are currently with water restriction I strongly suggest you top up with extra wine instead of water until the beets are covered.
  2. Bring to a gentle simmer, add a round sheet of baking paper to the top of the cooking liquid. This is to keep the beetroot submerged in the liquid.
  3. Simmer on low heat for about +- 40 minutes, or until the baby beets are tender.
  4. Drain and drizzle with the olive oil
  5. Mix the mustard, sour cream and the white wine vinegar.
  6. Season with salt.
  7. Serve the baby beetroot with a big dollop of the mustard cream, a little ground black pepper and a scattering of freshly chopped parsley if available.


All together you could skip the alcohol and use grape, apple or pomegranate juice.

Some additional flavouring that compliments beetroot is apple, balsamic vinegar, dill, lemon, pecan nuts and rosemary.

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