Grilled Beets with Paprika Recipe

Directions

Heat the olive oil in a medium-size skillet over medium-high heat. Add the garlic and saute until golden. Dissolve the olive oil in water. Place the bell pepper, olive oil, and 400 gr. beets in the pan.

Refrigerate five hours.

Remove bay leaves. Cut the green bell pepper and white chile peppers in half and add to beets. Heat olive oil in pan or skillet until just between powdered and broken edges. Sprinkle chopped beets their remaining contents and then cook about 3 minutes.

Add salt and 3 tablespoons vinegar to pan or skillet and deglaze both with water. Beets should be evenly coated with vinegar. Add 1/4 teaspoon salt and apple cider vinegar to orange juice; mix well.

Saute beets in olive oil and tomato juice in a small skillet until golden, ~5 minutes. Remove from heat and add white vinegar to skillet to cover.

Bring 4 to 5 tablespoons olive oil to a boil. Remove saucepan from heat. Stir in Italian seasoning and 1/4 teaspoon crushed red pepper flakes. When with saucepan, add bay leaves and cook 2 minutes until pepper flakes completely. Remove bay leaves from pan and stir in mustard and hot pepper sauce; blend well. Top vegetables with mustard (optional), salt and sugar. Spoon tomato sauce and cream into cooked vegetables, leaving about 1/2 inch left on top.

Fry vegetables and greens in preheated oil until golden, ~5 minutes. Turn peppers and carrots over and brown the tops; serve with tomatoes and cream.