- 1 lb. beetroot
- 1 tablespoon raw sesame oil
- 2 hot peppers (chilies or jalapeños)
- 3 shallots
- 1 tablespoon rice vinegar
- 1/2 cup coconut milk
- 1/4 cup water
Peel and julienne beets.
Mince the hot peppers and shallots.
Heat oil in a heavy pot with a tight-fitting lid.
At the hot peppers and shallots and cook for 2 to 3 minutes.
Add the beets and vinegar and mix in well.
Stirfry for 2 to 3 minutes.
Add water and 1/4 cup coconut milk and bring to a vigorous boil.
Reduce heat, cover and simmer until the beets are just tender, about 20 minutes.
Add the remaining coconut milk, return to a boil, and simmer for an additional 2 to 3 minutes.