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Seasoned Beets With Tomatoes |
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This is a great buffet item that as a side dish makes enough for 15 to 20 guests. It re-heats well, or may be frozen for later use. |
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| Ingredients |
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4 lb
1/4 cup
1 1/2 tsp
1 tbsp
1 lb
1/4 cup
1/8 tsp
2 cups
2 tsp
1 can
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beet root
canola oil
whole cumin seeds
finely chopped garlic
Vidalia or Spanish onion, chopped (about 4 cups)
flour
cayenne pepper
water
salt
diced plum tomatoes (28-ounce size)
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| Directions |
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- Peel beet root and cut into 1/4 inch thick bite-size pieces, set aside.
- Put canola oil in a 4 to 6 quart pot. Place over medium high burner. Once oil is hot, add cumin seeds. Cook for 30 seconds, then reduce heat to medium and add garlic. Once garlic browns slightly, add onion. Sauté until onion begins to soften, about 5 minutes. Blend in flour and cayenne pepper.
- Immediately add water, salt, prepared beets, and tomatoes. Stir to combine. Bring to a boil then reduce to simmer. Cover and cook for 45 minutes. Stir every 10 to 15 minutes.
- After 45 minutes, remove cover, increase heat slightly and continue cooking until desired tenderness is reached, about 15 minutes.
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