I found I had quite a lot of beetroots last year and other than pickling them (which I love) and freezing them to roast I was at a bit of a loss to know what to do with them. They are packed with Vitamin C and Iron and are so good for you but its really hard to know how to create a decent meal with them, they tend to end up being put on the side of a meal and I really do think they are a missed opportunity in most cases considering they are so easy to do and take up very little space.
So I decided that I would put this nice little winter warmer here now so you can get the ground prepared and get some more beets in for this delicious recipe which is you can even make larger quantities and freeze portion sizes for a nutritional microwaveable meal.
2 large or 3 medium beets washed thoroughly
2 large or 3 medium potatoes sliced into bite sized chunks
4 Tbsp of cooking oil
1 medium onion chopped finely
2 medium carrots grated
Half head of cabbage thinly chopped
1 can of kidney beans with juice (or fresh if you grow your own)
2 bay leaves
10 cups of water added to 6 cups of vegetable stock
2 medium tomatoes (plum if you have them)
4 tbsp of lemon juice
Quarter tsp ground pepper
Tbsp of chopped dill
Fill a large saucepan with the water
Add the beetroot, cover and boil for about a hour.
Remove the beets from the water and leave to cool, keeping the water.
Put the potatoes into the same water and boil for about 20 minutes.
When halfway done (about 10 minutes) add the shredded cabbage, the vegetable broth, lemon juice, pepper, bay leaves and the kidney beans with the juice.
Meanwhile using a frying pan/skillet or wok add the oil and saute the carrots and onion until soft (about 5-10 minutes)
Add the ketchup to carrots and onion.
Add the sauteed carrots and onion to the pot with the dill and cook for another 5-10 minutes until the cabbage is done.
Serve with a sprig of dill and a dollop of sour cream