Skip to content

Yummy Tummy


Sautéed beets with mustard and lemon juice

This recipe transforms the humble beet from a hearty root vegetable into a light, fresh-tasting dish you can serve all year-round. You may use all red beets, but it makes for an attractive dish if you get a mixture of different colors. I love serving these beets with Everyday Yellow Dal (page 39), steamed rice, and Crispy Okra Raita (page 93) for a simple weeknight meal.

Serves 4

  • 2 pounds gold and red beets (about 8 medium or 16 baby beets)
  • 3 tablespoons canola oil
  • ½ teaspoon mustard seeds
  • 2 small green serrano chiles, sliced into ¼-inch rounds
  • 1 teaspoon salt
  • 1 tablespoon lemon juice, or more to taste
  • 2 tablespoons minced cilantro leaves

Scrub and rinse the beets well. Cover with water in a medium pot and bring to a boil. Lower the heat and cook, covered, until tender, 20 to 30 minutes, depending on the size of the beets. Use a paring knife to test for doneness; if it slides into the thickest part of the beet fairly easily, they are done. Drain, cool, peel, and then chop the beets into ½-inch cubes if using medium-sized beets. Quarter the baby beets.

Make the tadka: Heat the oil in a wok over high heat. When the oil begins to smoke, add the mustard seeds, covering the pan with a lid or spatter screen. When the seeds have stopped sputtering, add the chiles and give a quick stir. Quickly throw in the beets and salt. Toss, cover, and steam over low heat for 6 to 8 minutes to allow the flavors to blend.

Remove to a serving dish and toss with the lemon juice and cilantro. Serve warm or cold.

Soul Food

Verführerische Rezeptideen, die mir alleine schon beim Lesen den Mund wässrig machen, gesammelt (gesampled) von vorwiegend digitalen Kochbüchern aus aller Welt.

Vorwiegend gedacht als Online-Gedächtnisstütze. Falls sich jemand hierher verirrt, oder von mir zu einem der Rezepte verwiesen wurde:
dig in!