Potatoes, beetroot, and leaf stew
Serves: 4
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Directions
- Heat the oil in a large saucepan and add the onions and cook until tender.
- Add the potatoes and beets and water and cook for about 15 minutes.
- Add the beetroot leaves, stir, cook on low heat for 10 minutes.
- Stir intermittently with a fork.
- Add salt and pepper.
- Top with halved eggs and serve.
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