Roasted, boiled or baked the beetroot is a sweet vegetable that will add colour, variety and goodness to your cooking. Packed with nutrients, it is a Super food.
1. Beetroot Hummus
Prep time: 20 minutes Cooking time:1 hour and 15 minutes
- 2 cups chickpeas
- I onion chopped fine
- 2-3 medium size beetroots
- 3 tablespoons of tahini
- 4 flakes garlic
- 2 teaspoons of lemon juice
- ¼ teaspoon cumin seeds [optional]
- ¼ cup olive oil
- Salt to taste
In a large bowl, cover chickpeas with cold water and soak overnight. Drain chickpeas and place in a large heavy saucepan; add onion, cover with water and bring to a boil over medium heat. Pressure cook until chickpeas are very soft [approx 40 mins] on medium flame]. Drain the chickpeas, reserving 1 cup of cooking liquid. Allow to cool.
Meanwhile, in a large saucepan cover beets with water and bring to a boil over medium heat. Cook until tender; drain and allow beets to cool before removing the skin and chopping.
Puree beets in a food processor; add the chickpeas and onions, tahini, garlic, lemon juice and cumin. Process the mixture until smooth. Slowly, while the machine is running, pour in the reserved cooking liquid and olive oil. Continue to process until mixture is thoroughly combined. Drizzle with a little olive oil.
P.S. This hummus with a twist is a delicious, sure shot delight.
2. Beetroot, Orange and Apple Salad
Prep time: 20 minutes Cooking time: 20 minutes
- ½ kg beets
- 1 cup shredded beet greens
- 1 large orange
- 2 Granny Smith apples - peeled, cored and sliced
- 1 tablespoon olive oil
- 1 tablespoon cider vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1 clove garlic, minced
- 2 tablespoons sesame seeds roasted lightly
Wash and dry beet roots and greens. Shred greens to measure 1 cup and set aside.
Place beets in a sauce pan with enough water to cover them and bring to boil, cover, reduce heat and simmer until tender [15-20 minutes]. Drain and allow to cool. Trim and peel off skins; cut each beet into 8 wedges. Peel and section orange. In a bowl, combine orange sections, beets and apples.
Whisk together olive oil, vinegar, sugar, salt and garlic. Pour over beet mixture and toss well.
Arrange chopped beet greens onto salad plate. Top with beet mixture, sprinkle with sesame seeds and serve.
P.S. A tangy, crunchy, and delicious salad.
3. Beetroot in Curd/ Raita
Prep time: 15 mins Cooking time: 10 mins
- 2 large beets cooked peeled and grated
- 1 large onion finely chopped
- 2 green chilies chopped
- ¼ litre fresh curd
- a small bunch of fresh coriander chopped
For the seasoning:
1 tsp mustard seeds, 1 dry red chili, broken into bits, ¼ tsp fenugreek seeds, a few curry leaves and 1 tsp veg oil.
Put the curd into a deep bowl and add salt to taste and beat to a smooth consistency. To this add the grated beet, onions and green chilies. Combine well. The curd will change colour to pink. Splutter mustard, fenugreek chili and curry leaves in a frying pan and pour over raita. Mix well. Garnish with chopped coriander.
You may like to grate the beet raw. That too turns out good for the raita.
P.S. A good accompaniment for rice and rotis.