Stir Fried Beetroots with Lime, Ginger and Toasted Whole Spices

A delicious stir fry, featuring beetroots, lime, ginger and toasted whole spices.
By Rinku Bhattacharya

 Back to school arrives, actually with warning, but if you are like me you choose to ignore the warnings until one fine day you realize that it is a new school year.

As if that was not enough, as I opened the door yesterday morning with my son, I heard the unmistakeable russtle of the fall leaves and the crisp air informed me that fall was indeed there.

We enjoy a crop of  carrots and beets almost all year round. While I do an assortment of things with the carrots, I have generally left the beets for roasting. Roasted beets do taste wonderful, so I figured why mess with perfection.

However, as with everything there is always a first time, or with garden produce there is always a first year and this year was the year where I got bolder with my beets. Here is a stir fry that we enjoyed the other evening alongside some freshly broiled fish.

Stir Fried Beetroots with Lime, Ginger and Toasted Whole Spices
Prep Time
Cook Time
Total Time
Serves: 4
  • 6 medium sized fresh beetroots (if your beetroots are larger you can use 4)
  • 3 tablespoons walnut or olive oil
  • ¾ teaspoon whole black mustard seeds
  • ½ teaspoon cumin seeds
  • 1 shallot, very finely chopped
  • 1 tablespoon fresh ginger paste
  • ½ teaspoon red chili powder
  • 1 teaspoon white sesame seeds
  • 1 lime
  • 11/2 teaspoons finely minced cilantro
  1. Peel and cut the beetroot into sticks about 2 inches by ½ cm.
  2. Heat the oil on medium low heat for about 1 minute and add in the mustard and cumin seeds.
  3. When the mustard seed, begins to crackle add in the shallot and ginger paste and cook for about 4 minutes until the shallots are soft and wilted and the ginger is fragrant.
  4. Add in the chopped beets and the chili powder and sesame seeds and mix well.
  5. Cover and cook for about 8 minutes on medium low heat, until the beets are tender crisp.
  6. Cut the lime and squeeze in the juice and stir in the cilantro and mix well.
  7. Serve as a side to any meal of your choice.

Rinku Bhattacharya

Rinku Bhattacharya, is a teacher of Indian Cooking and the author of the blog, Spice Chronicles. She is also the author of the newly released cookbook, The Bengali Five Spice Chronicles. Rinku and her family are very committed to a sustainable lifestyle, and she uses mostly local produce for her recipes. She is joined in this effort by her husband who is an avid gardener and her children, Deepta and Aadi. Rinku’s passion for food starts with cooking and trying new recipes and extends to pairing and drinking wine with food and trying usual combinations by fusing various culinary influences.

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