Whether you steam it, stir fry it, roast it or blend it into a delicious soup... this amazing beet is full of vitamins and minerals, packed with antioxidants and low in fat. Beetroot was first cultivated by the Romans and today, it is eaten across the globe, in many preparations. One of the most classic recipes is the famous beetroot soup known as 'Borscht'.
How to select and store:
Good quality, fresh beetroots should have their greens intact. The greens should be fresh-looking with no signs of spoilage. The beetroot should be firm, smooth, and a vibrant red-purple, not soft, wrinkled or dull in colour. Fresh beets with the greens attached can be stored for three to four days in the fridge, but beets with the greens removed can be stored in the fridge for two to four weeks. Raw beets do not freeze well since they tend to become soft on thawing. Freezing cooked beetroot is fine as it retains its flavour and texture. (www.bbcgoodfood.com)
Get your ingredients together. Ideally, the beetroot should be cut into thin strips.
Heat the oil in a wok or any other pan.
Add the fennel seeds, mustard seeds and dry whole red chilli.
Add the curry leaves.
Once the curry leaves crackle, add the onion, tomato and green chillies.
Add salt to taste. Mix.
Once the tomato gets soft and mushy, add the ginger & garlic paste. Mix.
Now add the unroasted curry powder and chilli powder. Mix.
Stir fry for about 3 minutes on a medium low flame.
Add the beetroot.
Stir fry for about 3 minutes.
Add about 1/2 cup water, increase the flame and bring to a boil.
Once the beetroot is boiling, add the milk.
Now lower the flame and simmer for about 10 minutes or until the beetroot is nice and soft.
This delicious recipe goes well with Sri Lankan rice and curry.
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