A couple of weeks ago, Emily stopped by my blog and commented on the beetroot salad post with a suggestion to use the beetroot in a stew — I’ve finally gotten around to trying it.
I was a bit nervous about the red colour. I would have been fine with it but I didn’t think my husband would find it appetizing.
I decided to make it curry-ish so that it wouldn’t be too red. I added turmeric powder, knowing that the yellow pigment in it would help to counter the red pigment in the beetroot — aiming for a nice curry stew colour! It was a hit! (^_^) Thanks Emily!
Who knew those colour theory classes would be useful in the kitchen! (^_^)
Oh it was tasty! We had it with plain white rice that night. Next time I’m using more beetroot for sure and reducing some of the spices. I think it would be awesome in that bright red colour. Maybe serve it with ugali instead of rice?