Prep 10 mins
Cook 5 mins
From Indian Vegetarian Cooking at Your House by Sunetra Humbad and Amy Schafer Boger, M.D. "Makes 1 cup (traditional serving = 2 TBS)"
- In a small saucepan, boil the beets for 5 minutes. (They will still be quite firm.).
- Grate or shred the beets.
- In a small bowl, combine the shredded beets with the remaining ingredients.
I only had 3 small beets, so I tried this, cutting the spices accordingly. I used much less pepper, and should have used less cumin. It really had a kick! I only had lemon juice, so next time I get beets, I will make them with lime. I ate the whole thing.
Very good -- actually this is the only time I've ever enjoyed beets! I tagged this in the vegetarian and vegan forum sway because my son requested beets -- he loved them made this way as did the rest of the family! Will definitely be making this again! Thanks for sharing!
I found this really fresh tasting and am happy to have found a different way to use beets. The recipe had a much more delicate taste than I thought it would have and I had no pepper issues at all. I used Splenda instead of sugar and it worked fine. Made for the vegetarian and vegan forum swap.