Tomato braised beets
Here's another Georgian recipe with a unique combination of ingredients...for us at least! It's good cold as it is hot. We especially like it as an appetizer or a side to grilled or roasted meat. Don't be surprised if you end up adding more salt and chile than necessary to even out the sweetness of the beets.
Ingredients
- 2 medium onions, chopped
- 4 tbsp coconut oil
- 2 tbsp tomato paste
- 3 tomatoes, chopped fine
- 1 tsp fenugreek
- ½ tsp pepper
- 1 tsp coriander seed
- Reshampatti pepper to taste
- 3 large beets, cooked
- 3 cloves garlic, chopped
- Salt to taste
- 1 cup dill or cilantro
Method
-
1
Put onions and oil in a pot on medium heat. Cook until golden. Add tomato paste and tomatoes. Cook for 5 more minutes.
-
2
Meanwhile, grind spices. Peel and grate beets.
-
3
Once tomatoes have dissolved into a sauce, add spices, grated beets and garlic to pot. Mix well and simmer for 5 minutes. Add salt and 3/4 of the dill. Simmer for another 2-3 minutes. Garnish with remaining dill.
