Red Beet Stew

Red Beet Stew

The earthy beets are complemented by tangy lemon and ginger.

Red Beet Stew

Adapted from Herbst- & Wintergemüse by Anne Rogge


2 Tbsp olive oil
500 g potatoes, diced
500 g red beets, peeled and diced
2 onions, diced
thumb-sized piece of ginger, grated
juice and zest of 1 lemon
salt and pepper
dill for garnish


In a stock pot, heat the olive oil and fry the potatoes for a couple of minutes. Add the onions, beets and 500 ml water. Let come to the boil and simmer for about 30 minutes. Add the ginger, lemon juice and zest and salt and pepper to taste. Serve with some dill on top.

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