1. Main Page
  2. Second course
  3. Stewed beetroot with tomatoes, garlic, carrots and onions

Braised Beets with Tomatoes, Garlic, Carrots, and Onion

A great recipe both as a side and for eating light — something to please the whole family! It's a wonderful dish you can make spicy, hot, mild, tangy, or sweet, however you like it!

nanikiAuthor avatar
Recipe author
Stewed beetroot with tomatoes, garlic, carrots and onions
Stewed beetroot with tomatoes, garlic, carrots and onions Stewed beetroot with tomatoes, garlic, carrots and onions
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 2 g
Fats 48 % 10 g
Carbohydrates 43 % 9 g
133 kcal
GI: 33 / 0 / 67
  • Beets braised with carrots and onion make a great dish — a side for meat, a cold or hot starter, or a wonderful option for a Lenten or light menu. You need just a simple set of ingredients: beets, carrots, onion, oil, garlic (optional), salt, and pepper. Add any seasonings you like, dried or fresh — I added fresh dill. 1. Grate the beets and carrots on the coarse side of a box grater or in a food processor. 2. Heat the oil in a skillet. 3. Peel the onion and finely chop it. Add it to the skillet and cook lightly until translucent. 4. Add the carrots, then the beets. Cook briefly, then braise, covered. If it gets too dry, add a little water and braise the vegetables until soft. 5. Finely dice the tomato (you can use tomato paste thinned with water instead, but a fresh tomato is better for you), add it to the skillet, and braise until done. 6. Season with salt and pepper and add the crushed garlic. 7. At the very end, stir in the finely chopped dill and turn off the heat. 8. Serve as a side or as a dish on its own. By the way, you can can this for the winter — an excellent vegetable preserve: pack it boiling-hot into sterile jars, seal, and wrap it up to cool slowly.

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Beetroot - 40  kcal/100g
  • Dried beetroot - 278  kcal/100g
  • Boiled beets - 49  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Dill greens - 38  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Sunflower oil - 898  kcal/100g
  • Refined sunflower oil - 899  kcal/100g

Similar recipes

Related and additional categories: