Beetroot is a great staple in any salad, but the beauty with this ingredient is its flexibility. See how our pocket-sized foodie, Rhoda from @platesandbubbles, turns this humble vegetable into a delicious stew!

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Serves: 2–3

Prep time: 10–15 min

Cooking time: 20–30 min


  • 200g British Angus fillet steak, cubed
  • 2 bulbs beetroot, grated
  • 300g chopped tomatoes
  • ½ cup water
  • 2 shallots, chopped
  • 2 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp ground ginger
  • 1 tsp dried parsley
  • ¼ tsp ground cinnamon
  • 1 tsp chilli powder (optional)
  • handful chopped spinach
  • crumbled feta cheese (optional)
  • salt and pepper, to taste
  • olive oil, for frying


  1. Season the beef cubes with salt and pepper. In a pan with some olive oil, quickly fry the seasoned cubes with the shallots, 30 sec each side, then set aside.
  2. In the same pan, fry the garlic and add all the dry spices, cooking for a few minutes until fragrant.
  3. Add the chopped tomatoes and let simmer for about 2 min. Then add the grated beetroot and water and let simmer on very low heat for about 10 min, stirring occasionally.
  4. Return the half-cooked beef cubes to the sauce and simmer for another 5–10 min, stirring regularly.
  5. Once the sauce has reduced, add the spinach and cook for another 1–2 min before turning off the heat.
  6. If desired, serve with some crumbled feta on top.

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