January 17, 2013

Beets: Root & Greens

When you buy beets, do you throw away the greens, or keep them? If you keep them and actually eat them, you are getting a lot more nutrition, in fact more than the beet root itself. You can read more here.

I always keep the greens and try to pair the greens with the beets as 2 dishes to serve with brown rice. These are really simple and easy recipes; recipes that I have grown up with, but with different vegetables.

Beets Pachadi - Raw beets salad 

  • Beets - 3 small 
  • Coconut shredded - 1/2 cup (fresh recommended - but if not available use dried coconut) 
  • Black mustard seeds - 1/2 tspn
  • Red chilly - 1-2 
  • Homemade yogurt - 1/2 cup
  • Sea salt - as per taste 

  • Wash beets well, peel the skin. (I don't completely peel the skin, I just rub the skin softly with knife to remove the very rough outer part of the skin) 
  • Grate the beets into bowl.
  • Grind coconut, mustard and red chilly into a fine paste. Add yogurt if needed to aid grinding.
  • Add ground coconut, yogurt and salt to grated beets and mix well. 

Beet Greens Thoran  - Stir fried beet greens

  • Beet greens with stems - small bunch 
  • Virgin Coconut oil - 1 tbsn
  • Garlic - 2 cloves
  • Red chilly - 1-2
  • Coconut shredded - 1/2 cup (fresh recommended - but if not available use dried coconut) 
  • Turmeric powder - 1/2 tspn
  • Sea salt - as per taste

  • Wash the greens and drain well.
  • Chop the stem and leaves separately.
  • Mince garlic and red chillies. 
  • Heat coconut oil in a shallow pan over medium heat, add garlic & chilly and saute till garlic is slightly golden. 
  • Add chopped beet green stems and turmeric powder. Sprinkle few tablespoons of water and cook covered for a minute or so. 
  • Add chopped leaves and mix well and cook till the leaves just wilted. Remove from flame so that you don'e over cook them.
  • Add salt and garnish with coconut.
  • Serve both these along with brown rice. 

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