This recipe was shared by Veggie Box member Sadhia Rehman, in honor of her mom. When made with a beet bunch that includes the greens, wash, chop and include beet greens and stems instead of spinach.

1 bunch Veggie Box beets (or about 3 large beets), scrubbed and shredded 1/4 lb fresh Veggie Box spinach 3 cups water 1 lb stew beef (optional) 1 tsp mirich (Kashmiri red chili powder) 1 tsp turmeric 1 tsp coriander 1/2 tsp cumin 1/3 cup crushed tomatoes 1/4 cup oil (ghee, peanut oil, or neutral cooking oil of your choice) ~1 tsp salt

Without meat:
In a large pot, combine beets, spinach, water and
all spices except salt. Bring to a boil, then reduce
heat to medium-low and simmer until beets are
tender, approximately 20-30 minutes. Add
crushed tomatoes and turn heat to medium-high,
and stir until most water is evaporated - sauce
should be quite dry. Add oil and continue stirring
5-10 minutes to allow food to roast in oil. Add salt
to taste.
With meat:
Prepare as above, but include stew meat in first
step. Simmer on medium-low longer, until beef is
tender and cooked through, approximately 1 1/2
hour. Continue as above from the step “Add
crushed tomatoes.”
Serve with basmati rice or naan.

When made with a beet bunch that includes the greens, wash, chop and include beet greens and stems instead of spinach.