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Wednesday, September 14, 2011

Tropical Beets

Tropical Beets

  • 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.
Serve hot.

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