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Beetroot with Eggs

Beetroot is great. It’s earthy, healthy and sweet. But honestly, I only know 2 simple ways to cook it. I learned how to cook simple stir fried beetroot with mustard seeds and curry leave from my in-law side of the family. I find it to be very light and fresh. And it’s perfect to have with rice and spicy meat stew. I already posted that recipe here. But the beetroot dish that I really love is stir fried beetroot with eggs. I know some of you might think it’s strange. But trust me, it works wonderfully.

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For some reason, when the shredded beetroot is cooked in a hot greasy pan, it turns soft and slightly chewy. In my opinion, its texture is almost like the texture of shredded pickled radish. Although it’s a lot sweeter, but when it’s mixed with eggs, garlic and light soy sauce, the flavor becomes subtle and humble. This can be served with rice. I can honestly say that I always feel absolutely satisfy when I eat this beetroot with eggs because not only it tastes so good, I know the dish is loaded with wonderful nutrients. So healthy and so good.

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Beetroot with Eggs


4 medium sized beetroots

4 cloves garlic- bruised

1 tsp ground white pepper

1 ½ tbsp light soy sauce

2 large eggs

2 tbsp oil


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Wash, peel and shred the beetroots.

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In a large pan, heat oil and add garlic. Fry the garlic until fragrant.

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Add beetroot and keep stirring until the beetroot becomes soft and the color is darker.

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Season with light soy sauce and white pepper.

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Crack in the eggs and scramble until the eggs are cooked.

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Check the seasoning and serve hot with some rice.


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