About Food – Fried Beetroot with Tomatoes and Spices

Served hot or cold, fried beetroot with tomatoes and spices is a popular appetizer in Georgia.

fried-a-serving-of-beetroot-with-tomatoes-and-spices

Ingredients: 1 kilo of beetroot, 2 tomatoes, 2 onions, 20 grams of fresh green coriander, 3 cloves of garlic, 1 tsp of blue fenugreek, 1 tsp of dried coriander, 1 tsp of dried red pepper and salt (amount dependent upon personal preference).

ingredients-for-fried-beetroot-with-tomatoes-and-spices-recipe

Preparation: Thoroughly wash the beetroot and boil until soft (up to one hour, depending on size). Whilst the beetroot is being boiled, chop the onions and add to a pan of hot oil. Cover and fry for 7-8 minutes on a medium heat.

Frying Onions

Chop the tomatoes and add to the pan and continue to fry for 4-5 minutes.

tomatoes-and-fried-onions-for-fried-beetroot-with-tomatoes-and-spices-recipe

Once the beetroot has been boiled, remove the skin and grate the beetroot with a cheese grater. Add the grated, boiled beetroot and chopped fresh coriander to the pan. Stir thoroughly and continue to fry for 5-6 minutes.

adding-coriander-to-beetroot-with-tomatoes-and-spices

Crush the garlic and add, together with the spices,  to the pan. Stir thoroughly and continue to cook for 4-5 minutes.

adding-spices-and-garlic-to-fried-beetroot-with-tomatoes-and-spices-recipe

Serving: Serve hot. We garnished ours with fresh parsley. It is also delicious cold!

fried-beetroot-with-tomatoes-and-spices-garnished-with-parsley

Enjoy your fried beetroot with tomatoes and spices!

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Comments
3 Responses to “About Food – Fried Beetroot with Tomatoes and Spices”
  1. Dear Georgia About! I spent one month in Georgia in this summer, and I absolutely fell in love with the whole country and your cuisine! I am so happy with your frequent posts and recipes that you share, I try to replicate them in my kitchen. Following your posts I have two questions:
    1. Tkemali or green plums are not avalaible in my country, what could be a substitue?
    2. What is BLUE fenugreek? Is it the same as fenugreek?
    Thanks a lot for your website! x

    • Bassa's Blog says:

      Hi Kate, I am very pleased that you enjoyed your time in Georgia and like to cook Georgian food. I. Wild plums are green before they ripen to a red color. They are crunchy, hard and sour. Use unripe plums to make green tkemali and ripe plums to make red tkemali.
      2. Blue fenugreek grows wild in Georgia. This is a link to a spice website that gives more information: http://goo.gl/UR59YT

      • Yeah, I mean here you can not buy unripe plum, the just don’t sell it on the market. Which vegetable/fruit could be a substitute (I guess something with a tart flavor, but do you have any sugegstions?)

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