Beetroot 3 Ways

springsummerlunchdinner

15 Oct

Written By Katja Patel

Let’s talk about the many benefits of the humble beetroot

Liver detoxifier – promotes bile flow. Bile draws toxins and fats from the liver and nourishes the liver at the same time with nutrients. This makes beetroot a great vegetable to include in the annual spring cleanse.
Beet is rich in iron, improves blood quality and helps to transport oxygen through the body properly, even more improves it helps to relax the walls of the blood vessels.
Beetroots improve eye health. The liver and eyes relate to Pitta dosha and are hence susceptible to heat.
It contains several antioxidant compounds, which promote healthy body reactions in case of allergic, inflammatory, microbial, and cancerous activities.
Beetroots help to clear out the guts with their slightly laxative properties.
Calms the nerves. As a result of the above, the release of toxins improves oxygen supply, causes less inflammation, and the nerves relax as well.

This is pretty impressive, right?

Here are 3 Ways to include beetroot into your diet.

The recipes are for two portions; the salad might be a little more.

Beetroot Soup

1 medium size beetroot peeled and cubed.

1 small potato for texture, peeled and cubed.
¼ cup yellow split mung dal
1 tbsp Ghee or coconut oil/sunflower oil
½ tsp cumin seeds
½ tsp fennel seeds
Little hing (optional)
¼ tsp turmeric
½ tsp coriander powder
hot water
Salt and black pepper to taste
Little lemon juice
Fresh coriander

Start with washing and soaking the yellow split mung dal.

Peel, wash and cube the beetroot and potato.

In a medium size pot, heat up the Ghee or oil, add the seeds, hing, and turmeric, and roast for a couple of moments.

Add the beetroot and sauté for about 2 minutes; add the potato and sauté for another minute; drain the yellow split mung dal and add before adding the coriander powder. Stir all in, then add the hot water to cover the beetroots.

On medium heat, let all simmer until all items are soft, then add salt, pepper and lemon juice.

Add washed and chopped fresh coriander.

Enjoy with a slice of toasted sourdough bread.

Beetroot Vegetable

2 medium beetroots peeled and cubed (small)

1 tbsp oil sunflower oil
½ tsp mustard seeds
Pinch of hing (optional)
¼ tsp turmeric
1 tsp coriander/cumin powder
Salt and black pepper to taste
Fresh coriander

Peel and cube the beetroots.

Heat up the oil in a medium size pot, add mustard seeds, wait until they pop, and add hing, turmeric and beetroot.

Stir and sauté the beetroot for a couple of minutes. Add the cumin-coriander powder, stir, and add water to cover the pot with the lit turned upside down. Stir frequently to avoid sticking to the bottom. Halfway through, add the salt, then cover again and cook until the beetroot is soft. Mix in the pepper and coriander.

You can enjoy this dish with chapatis and dal or as a side dish to kitchadi.