Beetroot

home / Beetroot

Beetroot

ABOUT THE PRODUCT 

Beetroot is the large and fleshy root growing in the plant of the same name, eaten as a vegetable. Its superficial, thin and smooth skin has a wide range of colors, from purple-pink and reddish-orange to a brownish tone. The pulp has a sweet taste and it is usually of a dark crimson red color with purple tinges. 

 

NUTRITIONAL FACTS 

Packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. 

 

BENEFITS 

Packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance. 

 

STORAGE & USES 

While storing beets, trim the leaves 2 inches from the root soon after you buy them as they sap the moisture from the beet root. The root bulbs should also be put into a bag and can be stored in the refrigerator for a maximum of 7 to 10 days.

Beetroot Poriyal

RECIPE

 Ingredients                          

  • 2 Beetroot , diced small
  • 1/2 teaspoon Mustard seeds
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1 teaspoon White Urad Dal (Split)
  • 4 to 5 Curry leaves , roughly torn
  • 1/4 teaspoon Asafoetida (hing)
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1 tablespoon Fresh coconut , grated
  • Sunflower Oil , as required
  • Salt , to taste

 Optional ingredients

  • 1/2 cup Pearl onions (Sambar Onions) , finely chopped
  • 2 Green Chillies , finely chopped

Instruction:

  1. To begin making the Beetroot Poriyal Recipe, we will first steam the beetroot. I personally like to use a pressure cooker, but you can use a steamer or directly cook on the wok.
  2. To begin pressure cooking the beetroot, place the chopped beetroot into the cooker, sprinkle some salt and add 2 to 3 tablespoons of water.
  3. Cover the pressure cooker, place the weight and cook until you hear 2 whistles. After 2 whistles turn off the heat. Place the pressure cooker under cold running water to release the pressure immediately.
  4. Beetroot cooks quickly and hence we are releasing the pressure immediately. Once the pressure is released, open the cooker and keep the beetroot aside.
  5. Our next step is to season the beetroot.
  6. Heat a teaspoon of oil in a heavy bottomed pan; add the mustard seeds, cumin seeds, urad dal and curry leaves.
  7. Allow the urad dal to roast until lightly brown. If you are adding the onions and green chillies, add it at this stage and saute until soft and the raw smell goes away.
  8. Next add the asafoetida, turmeric powder, steamed beetroot and salt and stir fry for about a minutes until well combined. Check the salt levels and adjust to suit your taste.
  9. Finally garnish with fresh grated coconut and transfer it to a serving bowl.

RECIPE

 Ingredients                          

  • 2 Beetroot , diced small
  • 1/2 teaspoon Mustard seeds
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1 teaspoon White Urad Dal (Split)
  • 4 to 5 Curry leaves , roughly torn
  • 1/4 teaspoon Asafoetida (hing)
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1 tablespoon Fresh coconut , grated
  • Sunflower Oil , as required
  • Salt , to taste

 Optional ingredients

  • 1/2 cup Pearl onions (Sambar Onions) , finely chopped
  • 2 Green Chillies , finely chopped

Instruction:

  1. To begin making the Beetroot Poriyal Recipe, we will first steam the beetroot. I personally like to use a pressure cooker, but you can use a steamer or directly cook on the wok.
  2. To begin pressure cooking the beetroot, place the chopped beetroot into the cooker, sprinkle some salt and add 2 to 3 tablespoons of water.
  3. Cover the pressure cooker, place the weight and cook until you hear 2 whistles. After 2 whistles turn off the heat. Place the pressure cooker under cold running water to release the pressure immediately.
  4. Beetroot cooks quickly and hence we are releasing the pressure immediately. Once the pressure is released, open the cooker and keep the beetroot aside.
  5. Our next step is to season the beetroot.
  6. Heat a teaspoon of oil in a heavy bottomed pan; add the mustard seeds, cumin seeds, urad dal and curry leaves.
  7. Allow the urad dal to roast until lightly brown. If you are adding the onions and green chillies, add it at this stage and saute until soft and the raw smell goes away.
  8. Next add the asafoetida, turmeric powder, steamed beetroot and salt and stir fry for about a minutes until well combined. Check the salt levels and adjust to suit your taste.
  9. Finally garnish with fresh grated coconut and transfer it to a serving bowl.
Back to Top