Olive Oil Sugar Beet

One of the last two ingredients I had from the Kastamonu market was sugar beet. I remember tasting it raw at a local market years ago. I liked it, I was surprised, but I didn't pay much attention to it.

At the beginning of the article, this reminded me of a quote by Rick Stein that I really liked. “Sometimes in life, food doesn't matter.” The reason why he said this was the short conversations he had with young people on the Spanish island of Majorca. At their age, I didn't care much about what I ate, and I focused more on having fun and spending time with my friends.

Anyway, let's get back to the sugar beet, and when we were buying it from the market, my wife said that they used to boil and slice this beet and give it to us. When I bought it, I had no idea what to do. With the effect of the ingredients at home, our beets turned into a delicious olive oil.

My beet alone was around 400 gr. You can get the size I use or smaller. The most important thing to consider when buying sugar beet is that the root and stem are not too woody, if there are too many cards, it may not be cooked. Finally, your name is sugar beet, so your olive oil will be quite sweet.

For the evening, I prepared custards with orange jelly. The recipe will meet you as soon as possible.

Love…

Ingredients for Sugar Beet Recipe with Olive Oil

• 400 g sugar beet
• 1 medium carrot
• 1 medium onion
• half a cup of peas
• half a teaspoon of olive oil
• half a glass of orange juice
• 4 water glass of water
• salt

How to Make Olive Oil Sugar Beet Recipe?

1. Peel the beet, clean the lumps and wash them. Chop the beet into cubes slightly larger than the hazelnut. Peel the carrot and cut into beets the size of a beet.
2. Chop the onion for food and put it in the pot with olive oil.
3. When the onions turn slightly pink, add the beets and fry for 3-4 minutes.
4. Add the carrots to the roasted onions and beets and fry for 2 more minutes.
5. Finally, add the peas, orange juice and water and season with salt. Mix and close the lid.
6. Cook on low heat for almost 1,5 hours until the beets are fork-piercing.
7. Serve warm or cold.