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Unbeatable Beets
Esgee's Kitchen

Unbeatable Beets

Pennews

The beetroot is best known for its red hue and bevy of nutrients. You may like to eat it raw, boiled, grilled, dried, roasted, pickled or juiced. The green leaves are also edible as green salad. Touted as one of the healthiest vegetables, the beetroot is a storehouse of minerals like potassium, magnesium, iron, manganese and copper. Raw beets have the ability to beat cancer. So go ahead and try these interesting recipes without a second thought!

  1. Beets and Cheese Salad
Unbeatable Beets

A delicious, nutritious and simple salad

Prep Time: 15 minutes Cooking Time: 20 minutes

4 beetroots boiled/roasted, peeled and cut into small pieces

A handful of parsley chopped [use the herb of choice]

¼ cup shallots chopped fine

2 tbsps virgin olive oil

1 tbsp balsamic vinegar

¼ cup crumbled cheese [Feta is best]

Salt and pepper to taste

Place the cooked beets in a bowl. Whisk together shallots, vinegar, olive oil, parsley, salt and pepper in another bowl. Pour the vinaigrette over the beets. Top with Feta cheese and serve.

PS. You may like to add coarsely ground walnuts to it for that crunch!

2.Zesty Beet Juice

Unbeatable Beets

Fresh beet juice is delicious. Never store it in the refrigerator for more than 2 days as it will lose its nutritional properties.

Prep Time: 5 minutes

2 large beets/ 4 small ones chopped

1 medium sized apple chopped

2 carrots chopped

½ inch piece ginger

½ cup water/ apple juice

Blend together all the ingredients in a juicer for a delicious drink. You can make this without the carrots/apples too. Fresh mint added to the juice gives it a zing! 3.Beetroot Sabzi

Unbeatable Beets

This is a dry side dish to go along with rice/ roti and lentil curry. It is commonly made in South India.

Prep Time: 15 minutes Cooking Time: 15 minutes

2-3 beetroots washed, peeled and boiled

¼ cup grated coconut

2-3 green chilies chopped into rounds

6-7 curry leaves

½ teaspoon mustard seeds

1 red chili broken into pieces

1 teaspoon coconut oil/ veg oil

First wash and cook the beetroots well. Peel and cut into small pieces. Next in a pan pour the oil and splutter mustard seeds. To this quickly add the red chili and curry leaves. Next add the green chilies and fry. Stir for half a minute and add the beet. Season the beet with salt. Add the grated coconut and toss for a minute. Remove from flame and serve hot.

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