Healthy can also mean tasty. Red beets are repulsive to most people. Is it the colour or its weird sweetness?
Colour is just something we have to train ourselves to accept by saying – coloured vegetables are filled with nutrition, infact the red pigment is high in anti oxidants.
The weird sweetness can be put to use if we make a dessert with it. Else it can be neutralised with sufficient spice and acidity.
I love a few dishes made of red beets, all savoury. First on my list is the beetroot paratha.
Two medium sized beets- washed peeled and grated
Two medium sized potatoes – washed cooked, peeled and mashed
A hand full of mint leaves cleaned and chopped fine. (Alternatively, coriander leaves)
Two green chillies finely chopped
One inch ginger, washed peeled and finely chopped.
Two pieces of mango ginger (can be replaced with a tsp on amchur or one grated gooseberry or a tablespoon of grated raw mango)
Wheat flour two cups approx
Pinch lf caraway seeds
Put it all together along with salt and a tablespoon of sesame oil and kneed until soft. Donot add water because red beets will keep leeching water. Divide and roll into parathas.
In hot skillet cook both sides with oil amd ghee. Serve with hot patla daal.