Bimi with pickled beetroot

Because side dishes don't need to be boring (always based on rice, pasta or potatoes), here is a delicious, colorful and easy idea to diversify your meals.

Ingredients:

200 gr of bimi

200 gr of pickled beetroot

1 onion

2 garlic cloves

1 cube of ginger (about the size of 1/2 a thumb)

3 Tbsp of extra virgin olive

5 Tbsp of soy sauce

1 tsp of dried thyme

1/2 tsp of ground cumin

1 tsp of ground sweet pepper

black pepper to taste

2 Tbsp of sunflower seeds

4 Tbsp of unsweetened oat milk

Instructions:

- Wash the bimi very well under running water. In a small pot, bring water to boil. Then, add the bimi and let them cook for 8 minutes or until they are tender. Drain the water and reserve the bimi.

- Cut the pickled beetroots into thin slices (if they are not already sliced).

- Peel the garlic and remove the germ (greenish-colored inner part). Finely chop both garlic cloves. Peel the onion and cut it into thin slices. Peel the cube of ginger and grate it.

- In a non-stick frying pan, place the oil, onion, garlic and ginger and sauté for 2 minutes, over medium heat. Add the soy sauce and season with thyme, cumin, sweet pepper and black pepper. Add the bimi, sunflower seeds and sauté everything for another 2 minutes or until the onion is translucent.

- Finally, add the pickled beetroot and the oat milk to the skillet and sauté for another 2 minutes.

Enjoy! :)