Beets are considered very healthy because they are rich in iron, fiber, and antioxidants. However, due to their tart and slightly sweet taste, children and the elderly often do not like eating them as a salad or juice.
If people in your household are reluctant to eat beets, try making savory beetroot rice with garlic and ginger instead of regular rice for lunch. The beautiful dark pink color, combined with the spicy and pungent flavor of garlic and ginger, completely masks the tartness of the beets, making the dish appealing to everyone.
To prepare, you will need:
- Cooked/ready rice (old or fresh) - 2 cups
- Beetroot (grated) - 1 cup
- Minced garlic - 1 tablespoon
- Grated ginger - 1 tablespoon
- Onion - 1 (finely chopped)
- Chili - 2 (finely chopped)
- Rai (mustard seeds) - 1 teaspoon
- Urad and chana dal - 1/2 - 1/2 teaspoon (for crunch)
- Curry leaf - 8-10
- Chestnuts (lightly roasted) - 8-10
- Garam masala and pav bhaji masala - 1/2 - 1/2 teaspoon (for a spicy flavor)
- Lemon juice - 1 tablespoon
- Cilantro - finely chopped
- Oil or ghee - 2 tablespoons
- Salt - to taste
Heat oil or ghee in a pan. Add rai, urad dal, chana dal, chestnuts, and curry leaves, frying until lightly golden brown. Then add the minced garlic, grated ginger, and chili. Sauté for one minute to remove the raw taste of the garlic and develop a pleasant aroma.
Next, add the chopped onion and fry over medium heat until it turns light pink. After this, stir in the grated beetroot and salt to taste. Cover the pan and cook over low heat for 3-4 minutes, until the beetroot is slightly tender.
Now add the garam masala and pav bhaji masala. This mixture enhances the sweetness of the beetroot, giving the rice a very pungent and spicy flavor. Then pour in the cooked rice into the pan and gently mix so that the beautiful color of the beetroot evenly coats the rice.
Cover the pan and steam over low heat for 2 minutes. Turn off the heat, add fresh lemon juice and chopped cilantro, then mix. Serve hot with raita or papad.
