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Beetroot

Beetroot

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Description

Beetroot is a nutrient rich vegetable which is known for its benefits with cardiovascular health and hypertension. Try this simple yet delicious and colorful beetroot salad recipe that can be a wonderful accompaniment to your meal.

Carrot Beetroot Juice Recipe

INGREDIENTS
  • Carrot - 3 small
  • Beetroot - 1 small
  • Ginger - 1/4 inch piece
  • Water - 1/4 cup
  • Icecubes - few
  • Sugar - 2 tbsp(adjust according to your taste)
  • Lemon Juice - 1 tsp
Method:
  1. Wash carrot and beetroot first peel off the skin using a peeler, chop them into bite sized pieces and transfer to a mixer. 
  2. Add sugar,ginger pieces and few ice cubes and blend it well until smooth.
  3. Add little water and blend it again to a smooth mixture.Strain.
  4. Press it with a spoon to extract the juice completely.
  5. Finally add lemon juice and stir well.

Beetroot Salad Recipe (Kosambir)

Ingredients:
Beetroot – 1 lb (1/2 kg), peeled and shredded
Roasted Peanuts – 1/2 cup, roughly crushed
Cilantro (Coriander) – 5 sprigs, chopped
Green Chilies – to taste, finely chopped
Onion – 1/2 cup, finely chopped
Lemon/Lime Juice – to taste
Salt – to taste
Roasted Cumin Powder – 1 tsp

Method:
Mix all of the ingredients together in a bowl and chill for 1 hour.

Beetroot Thoran Recipe
A dry and delectable mildly spiced dish made with beetroots having sweet notes from the beetroot as well as the coconut.

INGREDIENTS
  • 3 medium sized or 2 large beetroots (finely chopped or grated)
  • 4 to 5 tsbp grated fresh coconut
  • 1 tsp mustard seeds/rai
  • ½ tsp cumin seeds/jeera (optional)
  • 4-5 shallots (quartered or sliced)
  • 10-12 curry leaves/kadi patta (whole or chopped)
  • 1 or 2 whole red chilies
  • 1 green chili/hari mirch, finely chopped
  • ¾ tsp finely chopped ginger/adrak
  • 1 tsp turmeric powder/haldi
  • ¼ tsp red chili powder/lal mirch powder (optional)
  • 1 tsp coriander powder/dhania powder (optional)
  • 1 cardamom, 2 peppercorns, ½ ” cinnamon, 1 clove ( crushed to a medium coarse powder in a pestle and mortar) or ¼ tsp garam masala (optional)
  • 2 tbsp coconut oil or sunflower oil
  • salt as required
INSTRUCTIONS
  1. Heat the coconut oil in a kadai or wok.
  2. Add the mustard seeds. When they pop, add the cumin seeds.
  3. The cumin seeds will start to sizzle now. Immediately add the shallots.
  4. Fry the shallots on a medium flame for 2 minutes.
  5. Now add the whole red chili, chopped green chili and ginger.
  6. Fry for a minute. Add the curry leaves.
  7. Lower the flame & ddd all the dry masala powders including the crushed and powdered whole garam masala.
  8. Make sure not to burn the masala.
  9. Fry for a half a minute and then add the beetroot. Mix the chopped beetroot with salt.
  10. Cook the beetroot without a lid with occasional stirrings. If the beetroot is grated, they will cook faster.
  11. This takes approx 10-12 minutes for grated beetroot.
  12. You can also keep the beetroot slightly crunchy if you prefer.
  13. When the beetroot is cooked, add the grated coconut and cook for a minute or two just for the flavors to blend in. Switch off the flame.
  14. Serve Beetroot Thoran hot with rice, chapatis or even parathas.

Tips
To facilitate faster cooking of the beetroot, you could add some ¼ cup or ½ cup of water to the beetroot.

Additional details

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