Stewed Beetroot with Carrot and Onion
Beetroot, carrot and onion are stewed in sunflower oil until tender and provide fiber. The potato serving from the source was omitted to avoid adding a starchy side.
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Servings: 4 (1 serving ≈ 776 gram)
Digestion time: 4 hour
Ingredients: beetroot (1000 g), carrot (1000 g), onion (1000 g), sunflower oil (100 g), table salt (5 g).
Peel the vegetables. Finely chop the onion and grate the beetroot and carrot.
Fry the onion in sunflower oil, then add the beetroot and carrot and fry them together.
Add the remaining oil, cover and simmer over low heat until the vegetables are tender, stirring so they do not stick. Season with salt.
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