Beetroot, Carrot and Pepper

A strikingly coloured, hot vegetable dish or cold salad that will brighten up your table.



This is a combination of vegetables I first encountered at Bale Mountain Lodge in Ethiopia where it was served as a warm dish with a meat main course. I have subsequently made it as a salad on numerous occasions. Either hot or cold, it provides a festive ambience.

In Ethiopia, as in many East Africa countries, beetroot has become a crop grown twice a year because of the favourable climate. It is presented in numerous ways, as you will see as you follow my exploration and adaptation of dishes.


Diets for which Beetroot, Carrot and Pepper is suitable:

Diabetic, Diary Free, Gluten Free, Low Calorie, Low Fat, Nut Free, Vegetarian and Vegan.

Ingredients

Preparation: 10 mins | Cooking: 40 mins | Serves: 2+cups

1 red pepper
2 carrots, peeled
1 beetroot, medium
100 gm green beans (optional)
1 tbsp oil
1 tsp fennel seeds
1/2 tsp cracked black pepper
dill, chopped (optional)

Method

BOIL the beetroot for approximately 20 minutes. (Do not remove the skin. It will remain quite firm in texture.)
COOL and peel off the skin. (I wear rubber gloves to prevent my fingers staining with the juices of the beetroot.)
SLICE the carrot lengthwise into thin batons, 5-8cm (2-3 inch) in length.
HALVE the pepper and remove the seeds.
SLICE the pepper lengthwise into thin batons 5-8cm (2-3 inch) in length. (Similar size to the carrot.)
SLICE the beans lengthwise into this batons 5-8 cm (2-3 inch) in length. (Similar size to the carrot, if you are including beans.)
STEAM the carrot and pepper batons for 2 minutes. (They will be al dente, retaining some crunch.)
SLICE the beetroot and cut into thin batons. (Similar dimension to the carrot, if possible, depending on the size of the beetroot.)
HEAT the oil in a wok or large frying pan.
ADD the fennel seeds and cook for 30 seconds.
ADD the beetroot and cook for 3 minutes, stirring continuously. (You want the beetroot to remain firm, while not raw, in texture.)
ADD the carrot and pepper and heat through. (Do not leave the carrot and pepper cooking for more than 1 minute as they will become stained by the beetroot and the dish will lose its vibrance of red, orange and purple.)
ADD ground pepper and dill, if using.
SERVE immediately; or cool and serve later.

Serve

– A hot vegetable dish or salad.
– Plate on a layer of watercress.

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