Beetroot with zucchini and cumin
Juicy beets with zucchini, dill and cumin. Perfect hot or cold in a salad.
Preparation time
20 min
Cooking time
30 min
Total time
50 min
Author: Zofia
Category: Vegetarian Dishes
Difficulty: Easy
Cuisine: Polish
Portion/Multiplier: 4 servings (dish for 4 people)
Nutrition: Vegan, Vegetarian, Gluten-free, Lactose-free
Ingredients
→ vegetables
3 medium-sized beets (approx. 500 g), peeled and grated with a fine
grater 1 small zucchini (approx. 300 g), grated with a
fine grater with skin 1 onion, finely chopped
2 garlic cloves, pressed with a →
Flavors and spices 3 tbsp
canola oil 1 tbsp
1 teaspoon sugar
1/2 teaspoon ground
cumin Salt to taste
Freshly ground black pepper Flavor
Fresh dill for serving
Preparation steps
Wash the beets on a grater with large holes, peel and grate thoroughly. Wash the whole zucchini and grate it with the peel on the same grater.
Cut the onion into slices. Squeeze the garlic.
Heat the rapeseed oil in a large pan or saucepan. Add the onion and sauté over medium heat until it becomes translucent.
Add the grated beets to the glazed onion, cover and simmer for 15 minutes, stirring occasionally.
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