I have been making quite a few stews and soups and experimenting with the root vegetables. This is because I have been under the weather recently. Beetroot is amazing in these stews. Even better are the beet greens. They have a similar texture to spinach. Also, beet greens have some health benefits too.
Admittedly, I was fascinated by transformation of the stew when it changed colour. Most importantly, I felt so reenergised the next day after eating this stew.
Prep: 20 mins
Cooking time: 45 mins
-1 tin of tomatoes
-1 tin of Sweetcorn
-1 pack of diced chicken breast
-4 fresh beetroots
-1 spring onion
-2 bell peppers
-1 packet of spinach leaves
-1 Tsp cayenne pepper
-1 Tsp chopped garlic
-1 Tsp parsley
-1 Tsp tarragon
-1 Tsp coriander
-1 Tsp oregano
-Salt and Pepper to taste
Wash and prepare the vegetables.
Pour the tin tomatoes into the large sauce pan.
Simmer the saucepan on a medium heat.
Add Sweetcorn and beetroot.
Fry mushrooms, spring onion and leek in butter on a medium heat.
Fry roast pepper and aubergine.
Add the seasoning and herbs
Allow to cook until the beetroot softens.
Serve in a bowl.