Curry Roasted Beets Recipes

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CURRY ROASTED BEETS



Curry Roasted Beets image

Among the numerous ways to prepare beets, these curry roasted beets are of the most interesting. They make a nice addition to a salad bar or can be a side to pasta or fish.

Provided by Jamie Geller Test Kitchens

Categories     Vegetable Side

Time 55m

Yield 4

Number Of Ingredients 9

6 medium beets
Salt
2 cloves garlic, crushed
2 tablespoons plain yogurt
2 tablespoons mayonnaise
4 teaspoons curry powder
3 tablespoons fresh lemon juice
10 tablespoons olive oil
4 tablespoons chopped celery or cilantro

Steps:

  • 1. Preheat oven to 375. 2. Wash, trim and wrap beets individually in foil. Place in a shallow pan and roast until tender about 45 minutes. Set aside to cool. 3. Mix dressing by combining all ingredients except oil. When all ingredients are smooth, whisk in the oil and set aside. 4. Unwrap the beets, and rub away skin. Slice into wedges and set into your dish. 5. Spoon curry sauce over the beets and serve at room temperature. Tip: This recipe can be doubled or tripled

Nutrition Facts :

BEETROOT CURRY (BEETROOT SABZI)



Beetroot curry (Beetroot sabzi) image

Simple beetroot curry made with basic Indian spices, curry leaves and coconut. This easy to make sabzi goes so well as a side in an Indian meal with rice or roti. It is aromatic, flavorful and delicious.

Provided by Swasthi

Categories     Main

Time 21m

Number Of Ingredients 17

2 cups beetroot (cubed small or grated (2 medium size))
¼ cup coconut ((grated or pulsed in a grinder))
⅛ tsp turmeric ((haldi))
salt ( as needed)
1½ tbsp ghee ( or oil)
¼ tsp mustard seeds
½ tsp cumin seeds ((jeera))
1 sprig curry leaves
1 pinch asafoetida (hing (optional))
2 green chili (chopped or slit)
1 red chili (broken - optional)
2 garlic (cloves or ¾ inch ginger (crushed or fine chopped))
1 tbsp skinned black gram ((urad dal, optional))
1 tbsp bengal gram ((chana dal, optional))
1 tbsp bengal gram ((chana dal))
1 tbsp skinned black gram ((urad dal))
1 tbsp sesame seeds

Steps:

  • Optional but adds a lot of aroma to the sabzi - In a small pan, dry roast 1 tablespoon chana dal and 1 tablespoon urad dal on a medium flame until deep golden. Then add sesame seeds. Turn off the flame and keep stirring until the seeds splutter. Remove & cool this. Powder them finely in a grinder. Set aside.
  • Wash and peel beetroots, cube to half inch pieces. Or You can also grate them with a large hole grater. Avoid using a fine grater as it will make the beetroot sabzi mushy.
  • Pour 1½ tablespoon oil to the pan and heat it.
  • Add cumin seeds, mustard seeds and dal (optional). Soon the seeds will splutter, keep stirring and fry until the dal turns golden.
  • Next add crushed garlic, green chili, red chilli, curry leaves and hing. Saute till the garlic turns aromatic.
  • Add the grated beetroots and saute for 2 minutes.
  • Cook covered on a low flame until soft and tender. It just takes few minutes. If you use chopped beetroot, you may need to splash some water if they don't cook.
  • When the beetroot is cooked to your liking, add turmeric, powdered dal from step 1 and salt.
  • Mix and fry for a minute or two until the mixture turns aromatic. Then add coconut and mix.
  • Beetroot curry is ready to serve with rice or roti.

Nutrition Facts : Calories 233 kcal, Carbohydrate 27 g, Protein 7 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 12 mg, Sodium 569 mg, Fiber 10 g, Sugar 9 g, ServingSize 1 serving

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