Beetroot and Sweet Potato Stir-fry
Votes: 13
Time: 55 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Beetroot and sweet potato stew - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large sweet potato, peeled and diced
- 1 large fresh beet, peeled and cut into cubes
- 1 tbsp. l. olive oil
- 1 slice of bacon, cut into pieces
- 1 small onion, diced
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Cooking the dish according to the recipe:
- Preheat oven to 200°C (400°F). Toss sweet potatoes and beets with olive oil and season with salt and pepper. Place on a parchment-lined baking sheet and bake until golden brown, about 25-30 minutes, stirring every 10 minutes.
- Add the bacon to a medium skillet and render the fat over medium heat until crisp. Add the onion, season with salt, and continue cooking until the onion begins to caramelize and turn golden, about 10 minutes. Add the roasted sweet potatoes and beets to the skillet, stir, and cook for another 5 minutes. Taste the roast, add salt and pepper if needed, and serve immediately.
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