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8 finger-licking-good ways of eating beetroot. You’re welcome!

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Beauty, Health & Medicine

8 finger-licking-good ways of eating beetroot. You’re welcome!

Beetroot salad might be a no-brainer, but with feta cheese–it’s also scrumptious. Image courtesy: Shutterstock

The sad thing about all nutritious foods is that they hardly ever appeal to your taste buds. Ghiya, tinda, tori, and even the ruby-coloured beetroot—all fall into this category, making us choose taste over their nutritional value.

Beetroots, especially, are packed with fibre, vitamins B and C, potassium, iron, manganese, and inorganic nitrates. This is exactly why eating them can give you a clear, glowing skin, boost your immunity and energy levels, improve blood flow, and control high blood pressure according to a study featured published on PubMed Central.

What’s even sadder is the fact that despite being aware of all these benefits, we still don’t eat enough of this humble vegetable. But, we think it’s time to change the game now. So, we found eight yummy beetroot recipes. Here, take a look at different ways of eating beetroot:

1. An appetizing beetroot salad to begin with
Nothing works better than consuming beetroot in raw form. What better than a salad for this? Go ahead, add your favourite veggies along with the peeled and sliced beetroot, top it up with salad dressings of your choice, garnish it with some cheese or pomegranate, add a hint of lime, and your tasty bowl of goodness is ready.

2. Break away from the classic boondi raita
As mentioned above, beetroot is best consumed raw–so grate it and add it to your classic boondi raita. Better yet, add it to plain curd to make beetroot raita. Trust us, with some salt, finely-chopped coriander, red chilli powder, and a dash of pomegranate–this raita will make you forget the ones you’ve had before.

3. Beetroot paratha for the win
Grate beetroot, add salt, chilli, chopped coriander, and ajwain to make paratha stuffing. Now, stuff it into a dough ball and cook as would a paratha. Et voila–healthy, tasty breakfast is ready.

4. Try beetroot chips
We know how much you love fried food and were probably even thinking of deep frying beetroot slices. But what’s the point of eating something healthy by frying it? So, try this instead: chop a beetroot into thin and long pieces. Brush them with a little olive oil, sprinkle some salt and spices of your choice, and simply bake (or air fry) this to enjoy crispy beetroot chips. Try these chips with hummus or a hung-curd dip.

ways of eating beetroot
Bake them or air-fry way, either way these chips will delight you. Image courtesy: Shutterstock

5. Pickle it up
Soak the beetroot pieces in vinegar and add salt along with a few pieces of green chilly for some flavour. Let it marinate for a week and tada! Beetroot pickle’s ready. Plus, it can be stored in a jar and kept in a cool place for days together, you know.

6. How about beetroot chutney?
Mix coriander, beetroot, mint leaves, fresh garlic, lemon juice, salt, red chilli powder, and a few pieces of peeled raw mango (if you can manage to find it). Pulse it in a blender till you achieve the desired consistency, and your beetroot chutney is ready. Have it with parathas, pakodas, chips, raw carrot sticks, rotis, and whatever else you deem fit.

7. Add it to your desi pizza
We all love home-made pizzas, don’t you? Just use grated or finely chopped beetroot as an extra topping and you’re all set to soak in its goodness along with other veggies.

ways of eating beetroot
If you love pizzas, then you won’t be able to resist this one. Image courtesy: Shutterstock

8. Indulge in some mouth-watering beetroot kebabs
A mixture of crushed cottage cheese, grated beetroot, finely-chopped onions, and some mashed wet bread for binding is all you need to make beetroot kebabs. You can also add some finely-chopped coriander and green chillies along with salt and other spices of choice. Shape small portions of this mixture into patties with your hand. Now, whether you deep fry these kebabs; coat them with olive oil and place them in an air fryer; or simply sauté them on a non-stick pan–the choice is yours.

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