Exploring the Versatility of Beets: A Comprehensive Guide to Cooking and Recipe Ideas

Beets are a delightful root vegetable that add a vibrant color and unique flavor to any dish. Whether you prefer to roast, boil, steam, grill, or air-fry them, there's a cooking technique that suits your taste. This guide will provide a step-by-step approach to cooking beets along with some popular beet recipes to enjoy.

Step-by-Step Guide to Cooking Beets

Here are some popular methods to cook beets:

Roasting: Wrap beets in foil and bake at 400°F (200°C) for about 45-60 minutes. This method allows for even cooking and easy peeling of the skin. Boiling: Boil whole beets for around 30-40 minutes or until they are tender. This is a quick and simple method that also helps in peeling the skins. Steaming: Steam beets for about 20-30 minutes or until they are soft. This retains the natural moisture and nutrients. Grilling: Slice beets and grill them over medium heat for 10-15 minutes or until they are slightly charred. This method adds a smoky flavor. Air-Frying: Preheat your air fryer to 350°F (175°C). Cook the sliced beets for 10-12 minutes or until they are crispy on the outside and tender on the inside.

Experiment with different cooking methods to find your preference, and enjoy the unique flavor and texture beets bring to your dishes.

Beetroot Sambar: A Flavorful South Indian Dish

This dish is a delightful and hearty meal that is popular in South Indian cuisine. The sambar made with beetroot is not only visually appealing but also packed with nutrients, thanks to the high iron content of beetroot.

Ingredients:

Fortieth Dal: 1/2 cup, washed 3 times in water and soaked in 3 cups water for 20 minutes Bee root: 1 medium-sized, washed, peeled, and chopped into 1/2 inch squares 1 tsp ghee Sambar Masala: 1/2 cup fresh coconut gratings 1 tbsp coriander seeds 1 tsp urad dal 1 tsp cumin seeds 1/2 tsp methi seeds 3 red chillis 2 sprigs curry leaves 1/2 tsp turmeric powder 1 inch square jaggery 12 inch ball tamarind soaked in half cup hot water to extract pulp Salt to taste Pinch hing 1 tbsp chopped coriander leaves for garnish Tempering: 1 tsp mustard 1 tsp urad dal 2 to 3 pieces red chilli, broken 5 to 8 curry leaves 2 tsp cooking oil

Method:

Place one 3-litre capacity stainless steel vessel on a stove and pressure cook the soaked dhal and beetroot for 5 whistles in a Prestige cooker or 5 minutes in a Hawkins cooker. Let it cool. Meanwhile, prepare the sambar masala. In a medium-sized iron kadai, fry coriander seeds, urad dal, red chilli peices, and curry leaves in 1/2 tsp cooking oil for 2 minutes on low flame. Add cumin seeds and methi seeds, frying for half a minute. Add grated coconut and fry until the raw smell goes away. Set aside to cool, then grind into a smooth paste with a little hot water. In a larger vessel, add half a litre of water, turmeric powder, jaggery, and bring to a boil. Add the cooked beetroot and dhal mixture, salt, hing, and tamarind paste, and boil for 2 minutes. Keep the vessel partially covered as cooked dhal will foam out. Boil on low flame for 5 minutes until the raw smell of tamarind goes away. Add the ground sambar masala, coriander leaves, and adjust the seasoning. Cook for another 5 minutes until it smells nice. Heat the tempering until it splutters and pour it on the sambar. Serve hot with white rice.

This recipe is a perfect combination of flavors and textures that can be enjoyed as a snack or a meal. The beetroot adds a vibrant taste and color, making it appealing to both adults and children.

Conclusion

Beets are not only versatile in their cooking methods but also a nutritious addition to any meal. From roasting to steaming and from grilling to air-frying, each method brings a unique flavor and texture to this root vegetable. Experiment with different recipes and cooking techniques to find the perfect way to enjoy beets in your home cooking.

Happy cooking!