Beetroot is an excellent source of the vitamin B, folate, manganese, potassium, dietary fiber, vitamin C, magnesium, iron, copper and phosphorus. Apart from the nutritive value, I love how the beetroot imparts its colour to the rice, the fresh pink is appealing to eyes, making this dish a visual delight!
Preparation time: 10 min
Cooking time 30 min
Ingredients:
1 small beetroot, peeled and diced
1 cup rice
1/4 tsp cumin seeds
1/2 small onion chopped
2 garlic cloves minced
1 tsp grated ginger
1-2 green chilly
A handful of roasted peanuts
6 curry leaves
Salt to taste
Wash and cook the rice. In the meanwhile chop the beetroot into small cubes. Heat oil in a pan and add cumin seeds & curry leaves. After few seconds, add the onions, ginger, garlic and green chilly, Sauté them until the onions are transparent. Add the diced beets and Sauté for sometime. Once the beetroot is slightly tender take it off the flame. Take care not to overcook the beetroot, this way their crunchy texture is retained. Mix this mixture with rice gently. Make sure that the rice is not mashed in the process of mixing. Garnish the rice with coriander and serve hot.
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