Coated with a ruby-red color and pumped with nutrients. This is the description of Beetroot. Beetroot promises tons of health benefits apart from layering our food with colour. Beetroot brings alive even the most boring of recipes when added to their preparations.
This is classified as a superfood by virtue of its nutritional value. The vegetable is low in calories and has almost zero fat content. Beetroot also helps in regulating the levels of blood pressure and in producing red blood cells.
It also strengthens our body with its iron content by maintaining healthy levels of haemoglobin. It beats a lot of artificial beauty enhancements by naturally providing lustrous hair and glowing skin.
Below are some recipes of beetroot that you would love to cook and eat.
These beetroot and tofu Kebabs provide instant energy as they are full of antioxidants and also they have negligible calories. They are easy to prepare and are delectable to our taste buds. Read below to see how they are made.
Start the process by taking a bowl and put the grated beetroot(1 cup), the tofu(1/2 packet)followed by 1 Tbsp of garlic,1 Tbsp of Amchoor powder, pinch of chaat masala, rock salt (according to taste) and anardana (1 Tbsp of it, roasted & crushed)Mince with your hands & make round patties and insert the chopped cashews as a filling. Make round kebabs.
Now mince with your hands & make round patties and insert the chopped cashews(1/4 cup) as a filling. Make round kebabs.
After this coat the patties with crushed oat powder(1/2 cup crushed).
Now take a flat pan and heat the oil to lightly fry these.
Your Kebabs are ready to be served with a mound of green chutney
This pink coloured dish is made in coconut oil with tamarind, shallots, and jaggery. This is very easy and can be made in almost no time.
Start by mixing 2Tbsp of coconut oil,1 Tbsp of mustard seeds,10-12 curry leaves, 8 -9 shallots, 1 Tsp of sliced ginger, split green chillies (2) and 1Tsp of grated coconut. Now add the grated beetroot(3 in number). Saute the beetroot and the spices together.Add 1/2 Tsp of cumin powder,1/3rd Tsp of coriander powder, a little salt for taste and a little water.
Add 1/2 Tsp of cumin powder,1/3rd Tsp of coriander powder, a little salt for taste and a little water.
Mix them well with the grated beetroot. After this add1 1/2 Tbsp of tamarind extract, 1 small piece of jaggery, grated coconut and a little water. Cover this and let the beetroot cook well for about 7-10 minutes. Sprinkle some coriander leaves and grated coconut(This is for the garnish). Heat it on a low flame for 5 minutes. After this add 2 Tbsp of curd and mix well to get an even blend. Cook for another 2 minutes.
Your mouth-watering beetroot pachadi is ready to be served.
Start the process by peeling the beetroot and cutting it into small cubes. Now pressure cook the chopped beetroot with a pinch of salt (This should go on till 3 whistles)
After this, grind the coconut, chana dal, green chilies and blend them into a smooth paste.
Heat 1 tablespoon oil in a pan and fry cloves, cardamom and cinnamon. Add chopped onions followed by tomatoes, ginger-garlic paste, salt, red chilly powder, garam masala powder to this mixture. Allow this mixture to cook well for 2 to 3 minutes. Now add the cooked beetroot and coconut paste to this and mix it well. Let this boil for around 3 to 4 minutes. Garnish this with coriander leaves to enhance the look of it.
Your beetroot kurma is ready to be served hot with chapati.
Roast Beet, Feta and Cucumber Salad Recipe
A very healthy salad recipe for the weight watchers.
Dice 300 gm oven roasted beetroots, 200 gm cucumbers and 200 gms carrots. Slice the onions. Cut 200gm snow peas in half. Crumble 200 gm feta cheese. Tear 150gm of lettuce leaves. Mix all the vegetables together. Add salt to taste, pepper according to taste, 8- gm olive oil and 50gm lemon juice. Toss and serve.
Open Beetroot Sandwich
This can be used as a quick evening snack, or even as a healthy breakfast!
Brush 1 french bread(halved) with oil mixed with garlic. Sprinkle this with pepper. Place under a grill to color. Now set 250 gm beetroot slices aside. Toss the beetroot leaves in a pan with a dash of wine, lemon juice and 1 Tbsp olive oil. Allow it to wilt over a moderate flame. Toss an apple and 1 Tbsp basil in hot oil. Season. Along with this, saute 150 gms mushrooms in some butter.
Arrange all ingredients on the bread in any order. Serve immediately with a sprinkling of olive oil over the top.
This milkshake is filled with flavours of cinnamon and beetroot and is very yummy!
In a blender puree the beetroots (2). Add 2 Tbsp sugar syrup, 125 ml milk, crushed ice and 1 Tsp of cinnamon powder. Blend. After this add 2 scoops of vanilla ice cream and mix. Serve chilled.
Hope you had a great time reading these recipes. We believe you will have a greater time cooking them. So, what’s the wait? Go ahead and try them now!