Beetroot is a house favorite! Everybody in my home including my little one loves this vibrant vegetable. In spite of it being healthy, I know that there are many beetroot haters out there. The earthy smell of the vegetable is a put off for many and so are the complaints that it tastes like mud. But from my experience, I’ve learned that properly cooking beetroot with the right ingredients help to eliminate the smell completely, thereby making it tasty and a healthy option to add to your daily menu.

Beetroot has so many health benefits; is high in fiber, packed with vitamins and minerals, and rich in folate and manganese thereby helping to strengthen the bones. It also helps to improve the digestive health, lowering the blood pressure, and has anti-cancer properties.

There are so many different ways you can include beetroot in your diet. One of our favorite recipes is the Kerala Style Beetroot Pachadi which is a beetroot and yogurt combination.  A Mediterranean style Beetroot hummus is another colorful option you can add to your menu or even this Beetroot Power Smoothie with apple and pomegranate.

Now let’s talk about today’s recipe which is a simple stir-fried aka thoran version of beetroot, which makes a great pair with steamed rice. The recipe is easy, uses regular thoran ingredients like coconut, jeera/cumin seeds and green chilies, and in-addition too I have added carrot which complements perfectly with beetroot. You can include or skip carrot suiting your palate, either way it tastes delicious!!!

Interested in more thoran / Kerala stir fry dishes? Check these out:

1. Carrot Cabbage Thoran
2. Broccoli Vanpayar Thoran
3. Tender Jackfruit / Idichakka Thoran
4. Yam Stir fry / Chena Thoran 

Interested in other Beetroot recipes? Check these out:

1. Beetroot Power Smoothie
2. Beetroot Hummus
3. Kerala Style Beetroot Pachadi / Beetroot with Yogurt

Enjoy, Happy Cooking…!

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Beetroot Carrot Thoran / Stir fry

BeetrootCarrot Thoran / Stir fry - A colorful and healthy side dish made with beetroot,carrot and coconut! A perfect accompaniment with rice.

Course Side Dish

Cuisine Indian, Kerala

Keyword beetroot thoran, cabbage thoran, kerala

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Akhila

Ingredients

• 1 large beetroot (finely cubed / grated)
• 2 medium sized carrots (finely chopped / grated)
• ½ cup grated coconut
• 2 garlic cloves
• ¼ tsp turmeric powder
• 2 green chilies (slit)
• ½ tsp cumin seeds
• 1 sprig of curry leaves
• 1 tsp mustard seeds
• 2 dry red chilies
• Salt (as required)
• Oil (as required, pref. coconut oil)

Instructions

• Heat a little oil in a pan on a medium flame, splutter mustard seeds and add curry leaves and dry red chilies.
• Add beetroot, carrot and salt, mix well and close the lid. Reduce the flame and cook it for 5-7 mins.
• Grind coconut, garlic, cumin seeds, green chilies, and turmeric powder to a smooth paste. Keep aside.
• Open the lid and stir everything together. Add the grinded coconut mix and stir well, allow it to cook for a few more minutes until it becomes soft and well cooked, stirring occasionally. Check for the seasoning.
• Switch off the flame and serve with steamed rice.

Notes

• You can skip carrot and use beetroot alone to make this recipe, which also tastes equally delicious.
• Using coconut oil is recommended for all authentic Kerala recipes.
• Adjust the quantity of green chilies used, suiting your spice levels.

The post Beetroot Carrot Thoran / Stir fry appeared first on Pepper Delight.

So we are finally home from our vacation at Orlando and I’m back to my world of blogging; pumped up and excited! The last week of January, up all the way till Valentine’s Day is usually the busiest time of my year, in fact the most memorable ones too. It starts with my Blog Anniversary, followed by our Wedding Anniversary, which includes our Annual Vacation trip, and then Valentine’s Day; Aaaaaahh…!! So much of activity & happening in a short period, right from the preparations, blog posts, travel planning, packing, travelling, blogging, and so on. This year I had a wonderful time at Orlando; visiting Universal Studios, Disney, parks, beaches, exploring new restaurants and cuisines.

Coming back to my drink of the day, have you ever considered using vegetables in your smoothies? My first attempt of making a Green Smoothie  with spinach was a huge success, I’ve prepared it many times since then and my husband loves it. For my next recipe I just wasn’t convinced with the vegetables I had planned for, and that’s when I accidently stumbled upon beetroot. Though I use beetroot a lot in my kitchen for savoury dishes (check out my Hummus and Pachadi) I have never used it raw in any dish. I was a bit apprehensive initially but the raw beetroot perfectly balanced the sweetness of the apple and pomegranate, and the end result just cleared all my doubts, I must say this is one healthy smoothie you would definitely enjoy.

Now why do I call this a Power Smoothie? Well, it’s because this drink mainly focuses on the purification of your liver which is the power house of your body. A healthy liver diet is vital to eliminates harmful chemicals and toxins from your body, fight diseases, and supply essential nutrients to your body. For a healthy liver, eat the right foods which are fibrous, high in antioxidants & vitamins. To mention a few highlights of the fruit-n-veggie mix of ingredients of this power packed drink:

• Beetroot: Having the highest sugar content of all vegetables, they boost liver function, purifies blood and liver. They are high in antioxidants, with anticancer properties and also work great for pregnant ladies.
• Apple: With their anti-carcinogenic properties, apples are high in pectin which is the soluble fiber, helps to removes toxins and cholesterol from blood.
• Pomegranate: fibrous, high in antioxidants, and vitamins B, E, & C. The bright red color of beet and pomegranate gives your immune system a healthy dose of antioxidants.

Adding vegetables to your smoothies is another great way of open your palate to raw vegetables. Enjoy…!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate below if you love it…!

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Beetroot Power Smoothie

Brighten your day with this Vibrant Colored, Power Packed Smoothie made with Apple, Beetroot and Pomegranate… Healthy and Tasty…!!!

Course Breakfast, Drinks

Cuisine American

Keyword beetroot smoothie, post workout smoothie, smoothie

Prep Time 7 minutes minutes

Total Time 7 minutes minutes

Servings 2

Author Akhila

Ingredients

• 1 small beetroot (peeled and cut into small chunks, or grated)
• 1 apple
• 1 pomegranate
• 1½ cup water

Instructions

• Blend all the ingredients in a blender until smooth.

Notes

A raw beetroot doesn’t blend that easily, unless you are using a powerful high speed blender in which case cut it into small pieces first before blending. Otherwise, grate it and then blend with the fruits.

The post Beetroot Power Smoothie appeared first on Pepper Delight.

Prep time: 15 mins; Baking time: 1 hour Serves: 6-8

INGREDIENTS

• 1 medium sized beetroot
• 3/4 cup dry chickpeas / garbanzo beans
• 3 garlic cloves
• juice of one lemon
• 2 tbsp tahini sauce
• ¼ cup olive oil + more 
• salt
• 3 cup water
• fresh parsley (garnish)

INSTRUCTIONS

1. Soak chickpeas overnight. This helps it to rehydrate and increase in volume. Drain it and rinse well before cooking.
2. Pressure cook the washed chickpeas with a pinch of salt and water, for 3 whistles. Take the cooker off the flame, and allow it to rest till the pressure goes off. Drain it.
3. In the meantime, preheat oven to 425 degrees. Loosely wrap and cover beetroots in aluminum foil and place on a baking tray.
4. Roast for 1 hour or more, until it becomes soft. Allow it to cool, and then peel off the skin and chop into big chunks.
5. In a food processor, add the cooked and cooled chickpeas, beetroot chunks, garlic, lemon juice, tahini sauce and salt.
6. Add olive oil as needed and process until it becomes a smooth puree.
7. Garnish with fresh parsley leaves and olive oil.

Note:

1. Store bought Tahini sauce will be very thick with the oil separated on the top. Stir well before using it.
2. You can find Tahini sauce in any World market, or in the kosher aisle of your supermarket.

The post Beetroot Hummus appeared first on Pepper Delight.

Beetroot pachadi is a South Indian dish, from the state of Kerala. Pachadi in Malayalam (the state language) is a generic reference to any side dish made with curd and is usually on a sweeter note. Different varieties of pachadis made with fruits or vegetables are quite favored in Kerala, and are a must on the menu for festivals like Onam & Vishu, and auspicious occasions like weddings.

Beetroot pachadi stands out among other dishes for its vibrant color, and the refreshing taste which is generally unexpected from a recipe out of beetroot. Lots of people do not enjoy beetroot in general, but this dish is an exception and I would surely like you all to try this out.

Interested in more pachadi recipes: Check this out Pumpkin with Yogurt/Mathanga Pachadi

Enjoy, Happy Cooking…!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

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Beetroot Pachadi/Beetroot with Yogurt

Beetroot cooked in a mildly spiced coconut gravy and mixed with creamy yogurt. One among the popular sadya recipes, best served with steamed rice...!

Course Side Dish

Cuisine Indian

Keyword beetroot pachadi, kerala, sadya

Servings 3

Author Akhila

Ingredients

• 2 small beetroot (grated finely or finely minced)
• ½ cup grated coconut
• 2 green chilies
• ¼ tsp cumin seeds
• ½ cup - 1 cup Yogurt (beaten)
• 1 tsp mustard seeds
• Salt (as required)
• Oil (as required)
• 1 or 2 sprigs Curry leaves

Instructions

• Peel and grate the beetroots, and keep them aside.
• Grind coconut, cumin seeds and green chilies. Set aside.
• Add a little oil to a pan and saute the grated beetroots for 2 minutes with a little salt, on a low flame. Add 1/2 cup water and cook it with a closed lid on medium flame.
• As the water evaporates and the beetroot gets cooked, add the grinded paste and mix well, cook for 3-4 minutes. Turn off the flame and allow it to cool.
• Beat yogurt in a separate bowl and mix it evenly with the cooked beetroot, taste and add salt as needed.
• Tempering: Heat oil in a separate pan. Splutter mustard seeds, and add dry red chilies and curry leaves. Transfer it to the prepared pachadi and mix well.
• Serve with steamed rice. Enjoy!

The post Beetroot Pachadi (Beetroot with Yogurt) appeared first on Pepper Delight.