“We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are.” ~ Adelle Davis
Beetroot definitely has to be one of the most under rated
vegetables of all times. Its a very average looking
vegetable when raw, but, wait, that’s only a cover. The moment it is
peeled you are greeted to the ruby red richness of the beets, which is surreal .
Beetroots are a very healthy addition to our everyday diet . A powerhouse of nutrients and antioxidants, they are a source of potassium, magnesium, folic acid and iron. Its juice is regarded as a natural remedy for lowering high BP, is very helpful for people struggling anemia with and also excellent for building stamina.
Ideally, the best way to consume beets is to eat them raw
but if the metallic after-taste of the raw vegetable has been a deterrent, try cooking it before consuming. Beets are naturally sweet and very
versatile. Right from the starters to the deserts, they can be used in a variety of recipes to add that extra burst of color, taste and health.
This beetroot salad is simple and refreshing . It is quick to fix and can be a great accompaniment to any meal or even be a perfect starter.
Moroccan Beetroot Salad
3 Beetroots
1 Onion,
grated (medium sized)
¼ C Coriander
leaves, chopped
1 tbsp lemon
juice
½ tbsp extra
virgin olive oil
Mint leaves, just a handful
Salt & pepper, to taste
1. Wash and scrub the beetroot.
2. Cook the beets whole, without cutting the stalk or the tail off. this will help retain their color. Cook till fork tender.
I pressure cooked
them for 3 -4 whistles. Alternatively, they can be boiled in a pan with water
for about 35- 40 mins or till they are done.
3. Slice a lemon in half and add to the pan/pressure
cooker.Cooking beets with lemon enhances both, its flavor and color.
4. Once cooked, let them cool slightly. Then peel and chop into bite sized pieces.
5. In a bowl add the grated onion, chopped beet, chopped
coriander leaves, mint leaves and all the remaining ingredients.
6. Check for seasoning.
7. Chill before serving.
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