Stewed Beetroot with Onion
Beetroot and onion are stewed in sunflower oil until tender and can optionally be packed into jars for storage. It is a vegetable dish with fiber.
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Servings: 4 (1 serving ≈ 1588 gram)
Digestion time: 4 hour
Ingredients: beetroot (3000 g), onion (3000 g), sunflower oil (200 g), table salt (150 g), black pepper (2 g).
Wash and peel the beets and onions. Finely chop the onion and grate the beets.
Heat the sunflower oil, add the beet and onion and simmer over low heat until tender, about one hour to one and a half hours.
Season with salt ten minutes before the end of cooking.
For storage, arrange the hot mixture into clean jars, sterilize them for thirty minutes in hot water, seal and cool completely.
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