Just Beet It!

When I was much younger, I remember having been diagnosed with iron deficiency, causing haemoglobin in my blood to dip below normal levels. I was advised to consciously add iron-rich food in my diet to bridge this gap, apart from the iron supplement tonics and capsules. Being a non-vegetarian, iron from meat and fish was automatically a part of at least 1 meal of my day. So for the additional needs, my mother chose vegetables like beetroot, spinach and raw bananas. And believe me, I liked none of those!

Now, even after so many years, I strive to maintain an iron-rich diet with the same vegetables (which I still dislike!), but give my own twist to the dishes make them appeal to my palate J Beetroot is one vegetable which I cook very often. Some of my recipes are shared below.

Beetroot and Orange juice

Ingredients: 1 beetroot, 1 orange (or ½ cup orange juice), 1 tsp sugar/honey, 1 small slice ginger , ice cubes (optional)

Method: Wash and peel the beetroot and orange. Cut the beetroot into small cubes. Put all the ingredients in a juicer/mixer and blend for a few minutes. Add ice cubes (if you want chilled) and blend once more. Beetroot and orange mocktail is ready!

Grilled Beetroot Sandwich

Ingredients: 1 beetroot, 1 potato, ½ onion finely chopped, ½ tsp ginger paste, ½ tsp garlic paste, green chillies chopped (to taste), salt, oil, bread

Method: Cut beetroot and potato into cubes and boil. Mash the boiled beetroot and potato separately. Mashed beetroot releases a lot of water, so press and strain away the excess water. Now mix the beetroot mash, potato mash, chillies and salt. Heat oil in a pan and fry the onions till golden. Then add the ginger and garlic paste and fry for a minute. Now add the mash mix in the pan and cook for 2 minutes till the flavours are blended. Fill this mix between 2 slices of bread and grill in a sandwich maker.

Stuffed Beetroot Paratha (Indian Bread)

Ingredients: 1 beetroot, 1 potato, ½ onion finely chopped, ½ tsp ginger paste, ½ tsp garlic paste, green chillies chopped (to taste), salt, oil, flour

Method: Cut beetroot and potato into cubes and boil. Mash the boiled beetroot and potato separately. Mashed beetroot releases a lot of water, so press and strain away the excess water. Now mix the beetroot mash, potato mash, chillies and salt. Heat oil in a pan and fry the onions till golden. Then add the ginger and garlic paste and fry for a minute. Now add the mash mix in the pan and cook for 2 minutes till the flavours are blended. The paratha filling is ready.

Make a dough by mixing water in the flour, take a small ball from the dough and roll out, add a spoonful of the filling in the centre and fold in from all the sides. Roll out again into a round paratha. Cook one side on a flat pan, then turn the side and cook for some more time. Add oil to both the sides and cook for another minute. Serve hot with raita or curry.