These past couple of weeks, I have become more than a little bit obsessed with beetroot, so I have decided to make it the star of this week’s tasty quickie. Wait, hold that mouse, don’t click away just yet! Beetroot is rich in a wide variety of nutrients, detailed by fellow devotees at LoveBeetroot.com, as well as having a deliciously sweet flavour.
Stir fried into some rice with some sugarsnap peas, and spinach, beetroot fills the shoes of the far less nutritious and flavoursome sweetcorn, for a light, healthy, and most of all, yummy meal.
Ingredients (serves 2)
2 whole cooked beetroots chopped into small cubes (the vacuum packed ones are fine, make sure they’re not pickled though!)
100g basmati rice (dry weight)
1 large handful of sugarsnap peas
1 large handful of spinach, chopped
1 small onion, finely chopped
1 clove of garlic, crushed
1 small chilli, deseeded and finely chopped
1 teaspoon of olive oil
A large splash of soy sauce
Directions
Cook rice according to packet instructions and set aside.
Heat oil in a wok until nearly smoking and add onion, garlic and chilli. Cook on a high heat, stirring constantly for 2mins.
Add beetroot, sugarsnaps and spinach and stir fry for another two minutes.
Reduce the heat and stir in rice with a generous splash of soy sauce until all is well combined and heated through.
Serve, and get ready to become a beetroot lover!
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