Prep 15 mins
Cook 48 mins
If you like beets, you'll love this recipe. For those who don't like beets, these may just change that!
- 2 teaspoons canola oil
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 1⁄2 teaspoons cumin seeds
- 2 tablespoons all-purpose flour
- 5 medium beets, peeled and quartered
- 2 tomatoes, peeled,seeded and chopped
- 1 1⁄2 cups water
- 1 teaspoon salt
- Heat a medium saucepan over medium-high heat.
- Pour in oil and saute onion and garlic until translucent.
- Mix in cumin seed and saute an additional 2 minutes.
- Sprinkle in flour and saute 1 minute more.
- Stir in beets, tomatoes, water, and salt.
- Reduce heat to low, cover pan with lid, and allow to simmer 30 to 45 minutes, until beets are tender.
I really enjoyed this recipe. I used ground cumin instead of cumin seed and I think it worked equally well. It had a chili flavor too it and the beats amost made the consistancy meaty.
Having grown up in Britain during and after the 2nd World War, beets to me were sort of boring. Seems they came boiled, diced, and smothered in vinegar. Memories of school lunches! But, since finding this recipe, it is a whole new world. I put more cumin seeds than are called for, I like cumin, and this is a winner.