When I am making something out of beets, it is almost always with oven-baked ones. Roasting beets in the oven is a fast way to cook them and they taste even better that way.
It is a very hearty dish and like I said - rich in iron along with broccoli, carrots and pomegranate. The taste is sweet and spicy and if you would like to add even more flavour to it, I reccommend you to add some ground cumin or coriander.
serves 4-6 people
Preparation time: 45 minutes.
- 2 large beets
- 2-3 Tbsp oil
- a pinch of salt
- 2 large carrots
- ginger root (1 ½ / 3-4 cm long)
- about 6 gloves of garlic
- 14 oz / 400 g canned red kidney beans
- 3 tsp curry powder
- a head of fresh broccoli or frozen broccoli
- 14 oz / 400 ml canned coconut milk
- 4-5 Tbsp soy sauce
- seeds of one pomegranate
Preheat the oven to 400 F / 200 C. Peel the beets, dice them into cubes and put them into an oven pan with 2-3 tablespoons of oil and some salt. Mix it all together with your hands and bake the beets for 30 minutes at 400 F / 200 C.
When the beets are baking, wash and grate the carrots and ginger root, dice the garlic and drain the beans. When the beets are baked and soft, pour them into a pot (oil from the oven pan included) and put the pot on the stove. Add grated carrots, ginger and garlic. Stir and boil for about 2-3 minutes. Add curry powder, chopped broccoli, stir and then add coconut milk. Cook for a couple of minutes. In the end add the beans and soy sauce, turn down the heat and let the dish rest under the lid for a few minutes before serving. Serve with quality rice (a cheaper one will do the job too :)
