Making faces is the first thing that most people do (including me) when it comes to eating beetroot. Drinking a glass of beetroot juice once in a while is not enough to meet your iron requirement, here are few interesting recipes that you can try to reap the health benefits of beetroot.
Beetroot salad: Add grated beetroot (2), coriander (2tbsp), diced tomato (1) and sugar (1/4 tsp) in a bowl, mix. Now add chilli powder (1/2 tsp), coriander powder (1/2 tsp), cumin powder (1/4 tsp) and hing (pinch). Mix and squeeze half a lemon and allow it to set for 15 minutes. Mix and serve with pita bread or main course.
Beetroot laddoo: Add freshly grated coconut (2 cups) and grated beetroot (2 cups) in a pan, cook till it becomes thick. Add dry dates powder (1 cup), cook for 5 – 7 minutes, remove from heat and allow it to cool. Shape into balls and garnish with almonds/pista.
Beetroot barfi: In a pan, heat clarified butter (3 – 4 tsp), add grated beetroot (1 cup), milk (1 cup), almond and cashew powder (1/2 cup), chopped dates (1/2 cup) and condensed milk (350 gms) and cook it. Now remove the mixture in a plate and freeze it.
Beetroot dhokla: Add rice and black gram batter (1 cup), boiled beetroot paste (3 tsp), chopped coriander (1 tsp), gram flour (1tsp), mix and pour the mixture into a steamer, steam it. In a pan, add oil (1 tsp), sliced onions, finely chopped ginger and green chilli, sesame seeds, curry leaves, French beans, water, salt, sugar and vinegar and let it cook for 2 minutes. Plate the dhoklas and garnish it with bean mixture.
Beetroot soup: Pressure cook 2 medium sized beetroot for 4 whistles with enough water. Drain out excess water. Peel the beetroot and chop it. Add these pieces in a blender to make a smooth paste. In a pan, add butter (1tsp), beetroot paste and ¾ cup milk, mix. Now add garlic paste (1/2 tsp), black pepper powder (for taste), water (1 cup) and cook on medium flame for 2 – 3 minutes. Serve hot.