Rooting for ruby red beetroot, here's a quick & super easy side, nothing glamorous or fancy - just a good for you 'unmessed with' beets. I've been making repeats with a couple of delicious ways to serve these healthy addition to our diet. A sweetish hot beet upkari & oven roasted beets are 2 favourite side dishes devoured happily by both my kids. Did I mention that I have one picky kid & another extremely picky?!
A week ago few of beet shreds went into the red velvet cake as a trial & I was very proud that the kids had no idea that they were eating healthy. I almost feel powerful to have complete control of what goes into their bodies...well, almost! In near future I do have plans of making a raitha & a cold soup as well. Did I mention that I have a few golden beets growing in my kitchen garden?
Ingredients:
beets - 4, peeled, cut
mustard seeds - 1/8 tsp
red chillies 3
curry leaves- a sprig
coconut - 1tbsp
salt
Heat oil in a pan. Temper with mustard, red chillies & curry leaves. Add the matchstick beets, salt & half a cup of water. Cover & simmer for 15 to 20 mins till completely cooked. Garnish with grated coconut.
