Beet Root Stew
1 cup Yellow Onion, diced
½ cup Carrot, diced
½ cup Celery, diced
1 cup Yukon Gold Potatoes, diced
½ cup Green Cabbage, chopped
1 24-oz jar Paisley Farm Sweet Pickled Beets, drained
2 quarts Vegetable Stock
Salt and pepper, to taste
Sour Cream, to garnish
Horseradish, to garnish
- In a large pot, heat a tablespoon of oil over medium heat. Add onion, carrot, celery, potatoes and cabbage. Cook, stirring occasionally, until onions are translucent and potatoes start to become tender, about 10 minutes.
- Add beets and stock, and bring to a boil. Reduce heat to a simmer and let cook until potatoes are tender and able to be pierced with a fork, about 20 minutes.
- Season stew with salt and pepper and serve with sour cream and horseradish as desired.