Ingredients
- 2 tablespoons of vegetable oil
- 2 carrots
- 1 beet
- ½ onion
- 2 cloves of garlic, chopped
- 1 teaspoon dried oregano
- 1 bay leaf
- 3 cups of water
- Salt and black pepper
- 1 teaspoon of apple cider vinegar
Method of preparation
- Cut the carrot, beetroot and onion into medium pieces.
- Heat a large pan and sauté the onion in oil until it starts to brown.
- Add the garlic and cook for another 1 minute.
- Add the carrot, beetroot, oregano and bay leaf and sauté well.
- Add the water, lower the heat and cook for about 30 minutes, or until the vegetables are soft.
- Season with salt, black pepper and nutmeg.
- Remove from the heat, wait a few minutes and blend carefully in a blender to avoid the steam.
- Add the vinegar and beat again until all the ingredients are incorporated.
Do you want an ebook with all the recipes on the Integral Use of Beetroot? Click here!