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Beetroot Stir Fry
Tasty colouful stirfry with yellow peppers, caraway and fennel seeds.
Course Main Dish
Cuisine Stirfry
Prep Time 10 minutes
Cook Time 20 minutes
Servings
4 people
Course Main Dish
Cuisine Stirfry
Prep Time 10 minutes
Cook Time 20 minutes
Servings
4 people
Instructions
  1. Prep all the veg: chop the chilis, slice the onions into slivers, the peppers into strips, the beetroot into chip sized pieces, the kale into chunks and the spring greens into strips.
  2. Put the oil, the chilis, the caraway seeds and the fennel seeds into a wok and heat up. When sizzling add the onion. When that begins to caramelize add the peppers. Stir every couple of minutes.
  3. When the peppers start to brown add the beetroot and kale. Put the lid on the wok to wilt and briefly steam the kale. Once wilted and somewhat steamed stir well and remove the lid.
  4. Add the spring greens and sunflower seeds. Stir well and again put the lid on until the greens are tender.
  5. Once the spring greens are tender cook without the lid until the kale and cabbage are acquiring some colour stirring enough to prevent sticking.
  6. Add the desired amount of salt, preferably sea salt.
Recipe Notes

Very nice cold with Feta crumbled over it!

There is no need to serve this with rice or anything else for that matter. It is filling enough on its own and contains lots of healthy and delicious colourful veg.