Beets with Onions and Tomatoes |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 15-oz cans whole beets | 2 to 4 Tbsp. vegetable oil | 1 tsp whole cumin seeds |
| 1 clove garlic, minced | 1 large onion, coarsley chopped | 1 Tbsp. flour |
| 1/4-1/2 tsp cayenne pepper, according to your preference | 2-4 whole tomatoes, chopped | 1/2 tsp. salt, or to taste |
| 1 cup beet liquid | ||
| 1 | Drain beets, reserving liquid. Cut beets into quarters. |
| 2 | Sizzle cumin seeds in hot oil for 5 seconds. Add garlic and stir-fry until golden brown. |
| 3 | Add onion and stir-fry 2 minutes. |
| 4 | Stir in flour and cayenne pepper. Stir-fry 1 minute. |
| 5 | Add remaining ingredients. Cook, uncovered, for 5 minutes, or until sauce is slightly thickened. |