A delicious stir fry, featuring beetroots, lime, ginger and toasted whole spices.
By Rinku Bhattacharya
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.
- 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
- Peel and cut the beetroot into sticks about 2 inches by ½ cm.
- Heat the oil on medium low heat for about 1 minute and add in the mustard and cumin seeds.
- 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.
- Add in the chopped beets and the chili powder and sesame seeds and mix well.
- Cover and cook for about 8 minutes on medium low heat, until the beets are tender crisp.
- Cut the lime and squeeze in the juice and stir in the cilantro and mix well.
- Serve as a side to any meal of your choice.