In the realm of classic comfort foods, few dishes embody warmth and nutrition like Grandma’s beetroot and carrot medley. This vibrant dish, which graces our table multiple times a week, is not only a staple of our family meals but also a testament to the power of simple, wholesome ingredients.
The natural sweetness of beetroots paired with the earthiness of carrots creates a harmonious flavor profile that is both satisfying and healthful. In this updated version, we honor the traditional recipe while adding a few modern touches to enhance its appeal and nutritional value.
Ingredients :
- Beetroots: 4 medium, peeled and cubed
- Carrots: 4 medium, peeled and chopped
- Extra Virgin Olive Oil: 2 tablespoons
- Yellow Onion: 1 large, finely diced
- Garlic Cloves: 3, minced
- Fresh Ginger: 1 tablespoon, grated
- Cumin Seeds: 1 teaspoon
- Ground Coriander: 1 teaspoon
- Ground Turmeric: 1/2 teaspoon
- Sweet Paprika: 1/2 teaspoon
- Salt: to taste
- Freshly Ground Black Pepper: to taste
- Lemon Juice: 2 tablespoons
- Fresh Parsley: 2 tablespoons, chopped
- Vegetable Broth: 1 cup
- Optional Toppings: A dollop of Greek yogurt or a sprinkle of toasted sesame seeds
Instructions :
- Prep the Vegetables: Begin by preparing the beetroots and carrots. After peeling, cut the beetroots into small, bite-sized cubes and slice the carrots into thin, even rounds. This ensures that they cook uniformly and blend well in the dish.
- Sauté Aromatics: Heat the extra virgin olive oil in a large skillet over medium heat. Add the finely diced onion and cook until it turns soft and translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another 2 minutes until they release their fragrant aromas.
- Add Spices: Introduce the cumin seeds to the skillet and allow them to toast briefly. This step releases their essential oils and enhances their flavor. Next, mix in the ground coriander, turmeric, and sweet paprika. Stir the spices into the onion mixture, letting them cook for a minute to develop their flavors.
- Cook the Vegetables: Add the cubed beetroots and sliced carrots to the skillet, ensuring they are well coated with the spice mixture. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 20-25 minutes, or until the vegetables are tender but still vibrant.
- Season and Garnish: Season the dish with salt and freshly ground black pepper to taste. Stir in the lemon juice for a bright, tangy finish. Sprinkle with fresh parsley for a burst of color and flavor.
- Optional Enhancements: For an extra layer of richness, consider adding a dollop of Greek yogurt or a sprinkle of toasted sesame seeds before serving.
Conclusion :
Grandma’s beetroot and carrot medley is a delightful reminder that comfort food can be both nourishing and delicious. This recipe brings together the natural sweetness of beetroots and carrots with a blend of spices that elevate it to a new level of culinary delight.
Whether served as a side dish or a light main course, it’s a meal that not only pleases the palate but also supports a healthy lifestyle. Enjoy this dish as a tribute to timeless family recipes and the joy of sharing wholesome, flavorful food with loved ones.
Author : Marie-claude
