Potatoes, beetroot, and leaf stew

Serves: 4

Ingredients

  • 2 tbsp vegetable oil

  • 1 large, finely chopped onion

  • 500 g potatoes, peeled, chopped

  • 500 g beets and beetroot leaves

  • 500 ml water

  • salt and pepper, to taste

  • 4 hard-boiled eggs

Directions

  1. Heat the oil in a large saucepan and add the onions and cook until tender.

  2. Add the potatoes and beets and water and cook for about 15 minutes.

  3. Add the beetroot leaves, stir, cook on low heat for 10 minutes.

  4. Stir intermittently with a fork.

  5. Add salt and pepper.

  6. Top with halved eggs and serve.