This vibrant and nutritious side dish brings together the creamy richness of spinach and the earthy sweetness of beetroot. A colorful addition to any plate, this recipe is a staple in many South African meals and pairs well with meats, potatoes, and fresh salads.
Ingredients:
2 tablespoons butter
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
300g fresh spinach, chopped
1/2 cup cream or full cream milk
Salt and pepper to taste
1/4 teaspoon ground nutmeg (optional)
2 large beetroots, cooked and peeled
1 tablespoon sugar (optional)
1 tablespoon vinegar
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