Sautéed beetroot is vegan, vegetarian, paleo and gluten-free dish. It is one of the easy vegetarian Indian recipes. Another delicious, clean meatless recipe. If you are a pro at cooking or new bee, beetroot will please you. If you are someone who wants to start cooking vegan recipes, start with beetroot sauté.
Fruits and vegetables from vibrant color spectrum contain high levels of vitamins and minerals as vitamin C, vitamin A, beta-carotene, potassium, lycopene, flavonoids, and zeaxanthin.Beetroot is well known to be a very healthy and tasty vegetable. There are many ways to enjoy beets. Grate them raw on salads. Starters, soups, salads, drinks, steam and sauté, low sugar desserts and more. Beets are not only famous in kitchen, they are also famous in the beauty world as natural hair dye.
You may be most familiar with the red beet, but beets come in orange which is known as the golden beet. The difference between the red and the orange beet is the pigment. Red beets are rich in betalain pigment while orange beets are rich in b-xanthin pigment. You’ll gain a number of health benefits if you include the orange beet in your diet. Golden beets are a little on the sweeter side when compared to red beets.
Beet leaves are edible. Select beet greens that have fresh-looking beetroots attached. I buy beets with greens. Greens and beets stay for long if purchased like this. I cook greens and beets separately. Dark green leafy vegetables prevent and treat hypertension (high blood pressure) and heart disease.
Beetroots are naturally high in sugar content. Desserts made out of beets require less sugar. You can make the most healthy desserts out of beets. Beets are available year-round with a peak season during the autumn months. Steaming and roasting bring out the best flavor that the beet can offer. It is easy to peel skin if steamed. It simply slips away from its flesh.
See this great video why hearths shouldn’t skip a beet. http://nutritionfacts.org/video/hearts-shouldnt-skip-a-beet/
- 2 cups - diced or grated beetroot
- 1 small diced onion
- 2 - 3 tbsp - healthy oil such as olive or coconut
- ½ tsp - cumin
- ½ tsp - black mustard seeds - optional
- Pink Himalayan salt or kosher salt
- 5 green chilies - optional
- ¼th tsp pure turmeric powder
- 1 tsp - chili powder
- 1 tsp - coriander powder
- 10 curry leaves - optional
- 5-10 cashews
- Cilantro to garnish
- I usually cook beets in a pressure cooker first. I cook until I hear 2 whistles.
- If you don't own a pressure cooker, you can still cook in a pot. Boil water in a pot and cook them till soft. Save leftover water.
- Once cooked, let them cool. Once cooled down, remove skin. You can simply remove the skin by pressing with fingers. Grate or dice them into ½" pieces.
- In a pan, add oil. Heat to medium-high.
- Add mustard seeds. When start to splutter, add cumin. Fry until brown.
- Now add green chilies and onion. Fry till translucent.
- Add curry leaves, turmeric, diced beets. Mix well. Close lid and cook for around 3 minutes.
- Pour the ¼th cup of leftover water from boiling beets. Close lid and cook for another 5 minutes on medium heat. Turn off.
- Meanwhile roast cashews.
- Garnish with cashews and cilantro.
- Serve with rice or roti