Sweet and spicy beetroot with walnuts

Ingredients for 2 servings:

• 400 g yellow beetroot, peeled and weighed
• 1 m.-large onion(s), cut into strips
• 2 tbsp rapeseed oil
• 240 ml almond milk (almond drink)
• 1 tsp garam masala
• 4 tbsp maple syrup
• n. B. Chili pepper(s), finely chopped
• some sauce thickener, light
• 30 g walnut kernels, slightly chopped
• some salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

quick, vegan food

Cut the beets into approximately 1 cm cubes. Lightly fry the onion strips in rapeseed oil and deglaze with the almond milk. Add the maple syrup, chili pepper, garam masala, and a pinch of salt. Thicken the liquid with a little thickener and cook the beets for about 10-15 minutes until al dente. Stir in the chopped walnuts and continue simmering until the beets are tender. Season to taste with salt, if desired. Serve the sweet and spicy beets with rice. Tip: This dish also works well with white beets.