Fry the vegetables over medium heat until softened but still raw. Add the rest of the ingredients and add meat before adding the water. Simmer until the meat is tender keeping an eye on the liquid level. If it evaporates just add a bit more back in.
Bake the beetroot in foil while the meat and vegetables simmer. This will take about 45 minutes. When soft just put it to the side to cool until you can grate it.
Make the garlic oil by crushing fresh garlic and adding to sunflower oil. Chop the herbs and crack the fresh black pepper.
When the meat is soft, add the grated cooked and raw beetroot. Adjust the seasoning and add a bit more water if needed.
Serve with a nice dollop of sour cream, garlic oil, freshly chopped herbs, chopped spring onion and freshly cracked black pepper.
Notes
You could make this recipe with any type of meat or even poultry.
For a vegan or vegetarian version simply remove the animal products and double up on vegetables.
Will keep in the fridge for up to 4 days or 6 months in the freezer.
You can make this recipe on the stove top or a slow cooker.