Wash the beets on a grater with large holes, peel and grate thoroughly. Wash the whole zucchini and grate it with the peel on the same grater.

Cut the onion into slices. Squeeze the garlic.

Heat the rapeseed oil in a large pan or saucepan. Add the onion and sauté over medium heat until it becomes translucent.

Add the grated beets to the glazed onion, cover and simmer for 15 minutes, stirring occasionally.

Add the grated zucchini, pressed garlic, cumin, sugar and apple cider vinegar. Simmer for another 10 to 15 minutes, uncovered, until the vegetables are tender.

Season with salt and freshly ground pepper. Serve the cooked beets sprinkled with fresh dill.

Additional
information You can enhance the flavor of this dish by adding a spoonful of tomato paste while the vegetables are cooking.
The dish acquires a more intense flavor after cooling and is even better the next day. For a vegan version, you can add cooked chickpeas to increase the protein content.
Materials needed
A large skillet or pot with a heavy bottom
A grater with large holes
A wooden spoon
A skewer to check the tenderness of vegetables
Nutritional values (per serving)