Vibrant Beet and Potato Stir-Fry Recipe
Delicious Stir-Fried Side Dish Made with Nutritious Beets and Potatoes
Hello everyone! Today, we’re going to make a ‘Beet and Potato Stir-Fry’ that’s as delightful to look at as it is good for you. Beets are gaining recognition as a healthy food, celebrated for their potent antioxidant properties that support liver health, cancer prevention, and inflammation relief. Their rich iron and vitamin content aid in red blood cell production and help cleanse the blood, making them beneficial for high cholesterol. Plus, their low calorie count makes them perfect for dieting. Fresh beets can be enjoyed not only in juices or salads but also as a delicious side dish like this stir-fry. To keep beets fresh, wrap them in paper towels, place them in a plastic bag, and store them in the refrigerator. If a beet has lost some moisture and looks a bit wilted, soaking it in water for a short while will revive its crispness. Now, shall we make this flavorful Beet and Potato Stir-Fry together?
Ingredients- 1/2 medium beet
- 2 potatoes
- 1/2 onion
- 1/3 carrot
- 2-3 Tbsp canola oil
- Pinch of salt
Cooking Instructions
Step 1
First, wash the potatoes thoroughly, peel them, and then julienne them into thin strips using a mandoline or a knife. Soaking these julienned potatoes in cold water for about 10 minutes will remove excess starch, preventing them from sticking together when stir-fried, resulting in a much cleaner dish.
Step 2
Drain the potatoes from the cold water and thoroughly pat them dry. Any remaining moisture can cause oil to splatter during cooking, so it’s best to gently dab them dry with paper towels.
Step 3
Julienne the onion, and also cut the carrot into strips similar in thickness to the potatoes. Adding carrots not only enhances the vibrant color but also boosts the nutritional value of the dish.
Step 4
Peel the beet, then julienne it into strips roughly the same size as the potatoes and carrots. The beautiful red color from the beet will beautifully infuse the stir-fry, creating a visually appealing and delicious dish.
Step 5
In a pot, bring plenty of water to a boil, add half a tablespoon of canola oil, and then add the julienned potatoes. Blanch them for about 2 minutes, being careful not to overcook them. Immediately remove the blanched potatoes. Using the same method, briefly blanch the julienned beets for about 1 minute; this will intensify their color and improve their texture.
Step 6
Rinse the blanched potato and beet strips under cold water to cool them down, then drain them thoroughly in a colander. Rinsing prevents the beet’s color from bleeding into other ingredients and helps maintain the crisp texture of both the potatoes and beets.
Step 7
Now, heat a pan over medium heat and add 1 tablespoon of canola oil. Sauté the julienned onion until translucent, then add the julienned carrots, followed by the drained potato and beet strips. Stir-fry everything together, adjusting the heat to prevent burning. Add another tablespoon of canola oil midway if needed; this will prevent sticking and give the ingredients a nice sheen.
Step 8
Since the potatoes were blanched and their starch removed beforehand, the stir-frying time is significantly reduced. The ingredients will hold their shape beautifully without breaking apart or becoming mushy, resulting in a visually appealing side dish perfect for any meal.
Step 9
Finally, season with salt to taste. It’s better to add the salt in two stages rather than all at once. This helps prevent over-salting and allows you to adjust the seasoning perfectly while enhancing the natural flavors of the ingredients.
Step 10
For an extra touch of flavor and aroma, sprinkle with toasted sesame seeds. Enjoy your colorful and delicious Beet and Potato Stir-Fry!
