Beet root can be eaten in many ways and it’s easy to make a Beetroot recipe. It can be eaten in salads just like carrot along with onion, cucumber& tomato. When consumed regularly in form of a salad, your fatigued and tired body will get revitalized in a few days of beetroot use. Beetroot is a natural detoxifier, blood purifier and low in calories.
Beetroots composition has a high content of pro-vitamin A and vitamin C. It is rich in fiber, folic acid, B vitamins such as vitamin B1, B2, B3 and B6, iodine, to a lesser extent magnesium, sodium, potassium, calcium, and phosphorus. Beetroot is also recommended for pregnant women.
Beetroot 2 Cup (Cut to small cubes)
Onion 1 Medium (finely chopped)
Green Chillies 2-3 / per taste
Curry leaves 5-6
Mustard Seeds 1/2 Tsp
Grated Coconut 1/4 Cup
Coriander leaves 2-3 Tbsp (finely chopped)
Salt to taste
Oil 2 Tsp
Cook the beetroot in a pressure cooker with a pinch of salt adding minimal or no water for 1-2 whistles.
Heat oil and add mustard. Allow them to splutter. Then add in the onions, green chillies and curry leaves and fry till onion is translucent. Now add the grated coconut and mix. Add in the beetroot and mix well. Garnish with fresh coriander leaves. Serve hot with rice as a side dish.
– The same dish can be prepared using grated Beetroot also. Squeeze out the juice from the grated beetroot using your hands into a cup before adding.
– The juice so squeezed can be has a vegetable juice by just adding salt and pepper to match our taste.
– Also substitute green chillies with freshly ground black pepper powder during winter. Pepper gives the warmth the body needs.