Chithi's Beet pickle

Chop beets finely.  

Heat sesame oil, add some methi seeds.  Remove them when toasted.

Add curry leaves, chilli, sambar and turmeric powders.  Then add beets and salt.  Let the beets cook well.  

Turn off heat and add vinegar/chilli vinegar.

 Week 13 - Bowl

Ingredients 

1 cup cooked grain (any one of quinoa, millet, etc - I use quinoa)

2 carrots 

1 beetroot

salad greens (optional - I use arugula+baby spinach)

pomegranate (optional)

1 tbsp roasted almonds (or any other nut)

1 tsp sunflower or pumpkin seeds (optional)

olive oil

salt

Herb - Cilantro, thai basil (optional)

For the sauce:

handful of mint leaves

handful of coriander leaves

1 green chilli

sweetener (a bit of jaggery or a couple of dates)

1/3 of a handful of raw almonds

1 tsp olive oil

salt

Method

 

1. Grind together the ingredients for the sauce.

2. Steam the beetroot for 6 minutes and the carrot for 2 minutes.

3. Peel the beetroot and slice them into 1/4 inch thick strips.

4. Do the same with the carrots.

Assemble the bowl separately for each person according to taste or it can be assembled together.

In a bowl, first add the grain. Then add the carrots and beetroot. Add salad greens if using. Add some olive oil and salt and mix. Add some green sauce - as much as you would like. Add the herb if using - not necessary. Top with crushed toasted nuts/seeds and pomegranate if using.

Above bowl is very versatile. This is just one variation. One can use different sauce, different vegetables, etc.

Beetroot poriyal

Boil beetroot.  Cut into small pieces.  Heat oil, add jeera seeds, grated coconut, crushed peanuts and 2 green chillies.  Saute for 2 mins.  Add beetroot and cook for 5-8 mins.

Beet root Chutney

Ingredients

Beet root
Coconut
Onion
Cilantro
Red chillies
Jaggery
Hing, salt, oil

1. Sauté onions. Add beet root, coconut, and red chillies. Sauté for a bit.
1. Grind together beet root, onion, chillies, coconut, tamarind, jaggery and cilantro.
2. Heat oil and burst mustard. Sauté the above mixture.

Beetroot Curry

Ma had this beetroot curry at some restaurant. She liked it a lot and tried to make it the same way at home. 

Beetroot Curry

 
4 beetroots, peeled, cut into small pieces and boiled (add salt when boiling)
1 tsp urad dal
1/2 tsp mustrad seeds
1 sprig curry leaves
2 tsps coconut
1 tbsp roasted peanuts, crushed coarsely (use rolling pin to crush)
oil
salt

Heat oil and add mustard seeds and urad dal. When mustard seeds splutter, add curry leaves and coconut and fry for 1-2 minutes on medium flame. Add betroot and stir fry for couple of minutes. Add peanuts and mix well. Serve hot with rice.