Gently Stewed Beetroots
Any beetroots may be used for this stew-like dish. My own favourite happens to be chioggia, a very early Italian variety. These beetroots are small and sweet, with radish-red skin and striated red and pale yellow flesh. I do not mean to sound like a garden catalogue, but these are certainly worth knowing about, if not growing. Mine are supplied by a local farmer.
Ingredients
- 900 g 2lb raw beetroots without stems and leaves
- 3 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 bay leaf
- 250 ml 8fl oz tinned chopped tomatoes (or lightly drained tinned whole tomatoes)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon ground turmeric
- ¼ teaspoon chilli powder
- ¼ teaspoon salt
Instructions
- Step One Peel the beetroots and cut them in 2.5cm (1in) chunks.
- Step Two Put the oil in a wide, medium-sized pan and set over high heat. When hot, put in the cumin seeds and bay leaf. As soon as the bay leaf darkens slightly – this just takes seconds – add the tomatoes, cumin, coriander, turmeric, chilli powder, beetroots, salt and 350ml (12fl oz) water. Stir and bring to a boil. Cover, turn the heat to low and simmer for 30–40 minutes or until the beetroots are tender.
