Red cabbage is a gift of nature, you can make pickles, salads and even stews with this miracle vegetable. Here is the stew or should I call it sautéed beetroot.
You can use packaged cooked beetroot. If this is the case, obviously skip the boiling part in the recipe.
If you are going to prepare from scratch, try to pick beetroots that have fresh looking leaves. You can use the leaves and stalks of this plant, so do not discard them.
For boiling follow these simple steps:
- Cut off the leaves and stalks.
- Place the beetroot in a sauce pan.
- Cover with water.
- Bring the water to boil over high heat.
- Then let simmer until the beetroot is done.
- Check by poking a sharp knife into the beetroot, if it goes in smoothly the beetroot is ready.
- If using the leaves and stalks, rinse well or keep in a vinegar-water and rinse well. Chop and 2-3 minutes before the beetroot is ready.
The leaves cook faster so add them to your pot in the very end. If you are really keen about washing the stalks and the leaves I suggest to soak them in water with a couple of tablespoons of vinegar for about 15 minutes.
You can peel, dice and then boil the beetroots or you can do these after boiling. I choose to do after boiling to preserve the color and the vitamins inside as much as possible.
Is Beetroot good for you?
You can bet it does. Beetroots helps blood flow, lowers blood pressure, and improves physical performance. This tasty root plant even helps you with your diet. So do not miss any occasion to put them on the table more often.
However, as in almost every food eat in moderate amounts, in particular if you have oxalate kidney stones.
Hope you will try and enjoy this recipe. Do not forget to comment.
Beetroot Stew / Kırmızı Pancar Kavurması
Ingredients
- 4-5 red beetroots
- 2 onions
- 2 garlic cloves minced
- 1 tablespoon mild pepper paste optional
- 100 millilitres olive oil
- ½ teaspoon salt
- ½ teaspoon paprika
Garnish
- 4 tablespoons plain yogurt
- 1 garlic clove optional
Instructions
- Rinse the beetroot, cut off the stalk and the leaves and rinse these as well.
- Chop the leaves and the stalks to 1 centimetre thick slices.
- Put the beetroot into a pot, cover with water, bring water to boil and then lower the heat and let simmer until edible, do not overcook. Beetroots will be ready when a knife gets through easily.
- Meanwhile add the olive oil into a skillet. Slice the onions and sauté until translucent.
- Add the pepper paste and sauté for an additional 2 minutes.
- Add the chopped garlic cloves and sauté for an additional 2 minutes.
- Add the chopped stalks and sauté for an additional 2 minutes.
- When the stalks start to soften also add the leaves and sauté for an additional 2 minutes. Close the heat, set aside.
- Take the beetroots out of the water and peel. They will peel very easily.
- Cut the beetroots to bite-sized pieces and add to the pot.
- Add some salt to taste and mix gently to blend.
- Garnish with yogurt mixed with minced garlic.
- Sprinkle with some paprika.
- Serve warm or chilled.
Notes
If you have enjoyed this recipe you might also want to check my other beetroot recipes:
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