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.
PrintStir Fried Beetroots with Lime, Ginger and Toasted Whole Spices
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A vibrant and flavorful stir fry featuring tender beetroots, zesty lime, aromatic ginger, and toasted whole spices, perfect as a side dish or a light meal.
Ingredients
- 6 medium-sized fresh beetroots (or 4 larger beetroots)
- 3 tablespoons walnut or olive oil
- 3/4 teaspoon whole black mustard seeds
- 1/2 teaspoon cumin seeds
- 1 shallot, very finely chopped
- 1 tablespoon freshly grated ginger
- 1 lime, juiced
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Peel and cut the beetroots into sticks about 2 inches long and 1/2 cm thick.
- Heat the oil in a large pan over medium-low heat for about 1 minute.
- Add the mustard seeds and cumin seeds to the pan. When the mustard seeds begin to crackle, add the finely chopped shallot.
- Sauté the shallot for about 2-3 minutes until it is soft and translucent.
- Add the grated ginger and stir for another minute until fragrant.
- Increase the heat to medium and add the beetroot sticks. Stir well to coat the beetroots with the spices and oil.
- Cover the pan and cook for 15-20 minutes, stirring occasionally, until the beetroots are tender but still have a slight bite.
- Remove the lid and add lime juice, salt, and freshly ground black pepper to taste. Stir well to combine.
- Cook for an additional 2-3 minutes to allow the flavors to meld.
- Garnish with freshly chopped cilantro before serving.
Notes
For a more intense flavor, let the beetroots marinate in the lime juice for a few minutes before cooking. This dish pairs well with grilled or broiled fish. Store leftovers in an airtight container in the refrigerator for up to 2 days. You can substitute lemon juice for lime juice if preferred.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 9
- Sodium: 200
- Fat: 10
- Carbohydrates: 15
- Fiber: 4
- Protein: 2
- Cholesterol: 0
