This beetroot recipe is a true testament to how simple ingredients can create a dish that’s not only healthy but also bursting with flavor. My grandma swears by this dish and makes it three times a week, and it’s easy to see why. The combination of earthy beetroots, sweet carrots, and crunchy walnuts makes it a perfect side dish or even a light meal on its own. Plus, it’s packed with nutrients, making it a great addition to any diet.
Full Recipe:
Ingredients:
- 1 onion, diced: The onion adds a subtle sweetness and depth to the dish, creating a flavorful base.
- 2-3 carrots, grated: Carrots contribute a natural sweetness and bright color, balancing the earthiness of the beetroots.
- 3 young beetroots, grated: Fresh beetroots are the star of this dish, providing a rich, earthy flavor and vibrant red color.
- Olive oil: Used for sautéing the vegetables, olive oil adds a smooth, fruity flavor that complements the other ingredients.
- Salt and black pepper to taste: These basic seasonings enhance the natural flavors of the vegetables.
- 1 tbsp ketchup: Ketchup adds a hint of sweetness and tang, bringing the flavors together.
- Dried garlic to taste: Dried garlic provides a savory, aromatic note that elevates the dish.
- A splash of water: The water helps to steam the vegetables slightly, making them tender and allowing the flavors to meld.
- 1/2 tsp sugar: A small amount of sugar balances the acidity and enhances the natural sweetness of the beetroots and carrots.
- 30g walnuts, chopped: Walnuts add a delightful crunch and a nutty flavor that contrasts beautifully with the soft vegetables.
Instructions:
- Sauté the Onion:
- Begin by heating a generous drizzle of olive oil in a large skillet over medium heat.
- Add the diced onion and sauté until it becomes soft and translucent, about 5 minutes. This step brings out the sweetness of the onion, forming the base of the dish.
- Add the Carrots and Beetroots:
- Stir in the grated carrots and beetroots, mixing them well with the sautéed onions.
- Season with salt, black pepper, and dried garlic to taste. Continue to cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. The heat will draw out the natural sugars in the carrots and beetroots, intensifying their flavors.
- Incorporate the Ketchup and Sugar:
- Add the tablespoon of ketchup and the half teaspoon of sugar to the skillet.
- Stir everything together, ensuring the vegetables are evenly coated. The ketchup and sugar will add a slight tangy sweetness, balancing the earthiness of the beetroots.
- Add a Splash of Water:
- Pour in a small splash of water to help the vegetables cook evenly and prevent them from sticking to the skillet.
- Cover the skillet with a lid and let the vegetables steam for a few minutes until they are tender but still have a bit of bite.
- Finish with Walnuts:
- Once the vegetables are cooked to your liking, remove the skillet from the heat.
- Sprinkle the chopped walnuts over the top, gently stirring them into the mixture. The walnuts add a lovely crunch and a rich, nutty flavor that complements the sweetness of the vegetables.
- Serve:
- Transfer the beetroot mixture to a serving dish and enjoy it warm or at room temperature. This dish pairs beautifully with grilled meats, fish, or even on its own as a light meal.
Possible Questions:
1. Can I use pre-cooked beetroots?
- Yes, you can use pre-cooked beetroots, but be sure to reduce the cooking time as they are already tender. Simply add them to the skillet along with the carrots and follow the remaining steps.
2. Can I make this dish in advance?
- Absolutely! This dish actually tastes even better the next day as the flavors have more time to meld. Simply store it in an airtight container in the refrigerator and reheat before serving.
3. What can I serve with this dish?
- This beetroot dish pairs well with a variety of proteins like grilled chicken, fish, or even a dollop of yogurt for a vegetarian option. It’s also great as a side for a hearty grain like quinoa or farro.
4. Can I add other vegetables to this dish?
- Definitely! Feel free to experiment with other root vegetables like parsnips or sweet potatoes for added flavor and nutrition.
Cooking Tips:
- Use fresh beetroots: Fresh, young beetroots will give you the best flavor and texture. Look for ones that are firm and smooth with vibrant skin.
- Don’t overcook the vegetables: To maintain a bit of texture and ensure the vegetables don’t become too mushy, be careful not to overcook them. They should be tender but still have a slight bite.
- Adjust sweetness to taste: Depending on your preference, you can adjust the amount of sugar or even add a bit of honey for a different type of sweetness.
Storage Tips:
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. This dish can be served cold or reheated gently on the stove.
- Freeze: If you want to make a big batch, this dish freezes well. Place it in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.
Nutritional Facts (Per Serving):
- Calories: 210
- Protein: 4g
- Fat: 14g
- Carbohydrates: 20g
- Fiber: 5g
- Sugar: 10g
Conclusion:
This beetroot recipe is more than just a side dish – it’s a celebration of simple, wholesome ingredients coming together to create something truly delicious. Whether you’re a beetroot lover or new to this vegetable, this dish is sure to impress with its vibrant color, rich flavors, and satisfying crunch. Perfect for any meal, it’s no wonder my grandma makes this three times a week!