Thursday, August 21, 2008

Roasted Beets and Beet greens Curry

The sweet flavor of beets often tempts us to use it in cakes and sweets. But a curry is equally tasty and with its crisp texture and unique flavor.Beets leaves are edible and taste lot like spinach. Don't throw away the beet leaves next time you buy beets bunch.Fresh beets are very good source of Potassium and folate. The greens are rich in iron,beta-carotene and Calcium.

Ingredients Needed
2 small Beets
8-10 beet leaves washed.
1/2 teaspoon cumin seeds
1/2 teaspoon ginger garlic paste.
1/2 onion chopped
1/2 teaspoon turmeric
1/2 teaspoon coriander powder
1/2 teaspoon chilly powder
Sea Salt as per taste
2 table spoon Olive oil
Cilantro for Garnish

Roast the Beets
Preheat Oven to 400F.
Wash the beets to get rid of any mud. Lay beets on a sheet lined with aluminum foil and coat a table spoon of olive oil over them and let bake for about 35-40 minutes until tender. Let cool for 10 minutes then peel and chop the beets.
Make the Curry
Heat oil in a saucepan. Add the chopped onions, cumin seeds and let saute for a minute. Add the ginger garlic paste and other spices. roast for a minute before adding the chopped beet leaves. Mix in the chopped roasted beets and cover. Let cook for another 8-10 minutes. Serve with any Bread ,Flat bread or Rice .

This is my entry for WHB hosted this week by Srivalli of Cooking 4 all Seasons


priar's, said...

first time in ur blog...i used to make only poriyal...but will try urs and give my feedback...

Kitchen Flavours said...

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Jeena said...

Delicious beetroot recipe!

umelbanat said...

Hello Yasmeen,
Thanks for visiting my blog...masha Allah your blog looks really interesting....I'm definitly adding it to my list of favourites...Thanks & praise to Allah that your son's health is much better...

Kalyn said...

Sorry I am so slow at catching up on the WHB entries. I had a very rough week going back to school! I love beets and beat greens both, so this sounds great!

Jennidy said...

This was lovely :) Thank you. I added some mustard seeds and asofetida too.

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