Stewed beetroot with tomatoes, garlic, carrots and onions

Stewed beetroot with carrots and onions is an excellent dish that is suitable as a side dish to meat, as a cold or hot snack, as a wonderful dish on a lean and dietary table.
For cooking, you will need a simple set of products: beets, carrots, onions, butter, onions, garlic (optional), salt and pepper. You can add any seasonings, both dried and fresh, I added green dill.
1. Grate beets and carrots on a coarse grater or using a combine.
2. Heat a frying pan with oil.
3. Peel the onion and finely chop it with a knife. Put it in a frying pan and lightly fry until transparent.
4. Add the carrots and then the beets. Lightly fry, put out under the lid. If it is too dry, add water, put out the vegetables until soft.
5. Finely dice the tomato (you can optionally take tomato paste diluted with water, but it is more useful with a tomato), add to the vegetables in a frying pan, put out until ready.
6. Add salt, pepper, and crushed garlic.
7. At the very end, add finely chopped dill greens and turn off the stove.
8. Serve as a side dish or as an independent dish.
By the way, such a salad can be completely rolled up in autumn for winter, an excellent vegetable preparation: spread boiling in sterile jars, roll up and wrap under a fur coat.