Published 13:01 IST, October 22nd 2019

Beetroot | Two dishes to cook easily at home and their recipes

Beetroot, a root vegetable, is rich in nutrients and is tasty as well. Read on to know about two delicious beetroot dishes that can be easily cooked at home.

Reported by: Pooja Dhar
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Beetroots are rich in iron, calcium, and minerals. Beetroots are a healthy dition to your diet. With use of beetroots, colour of dish that you are preparing changes to pink or crimson red tone. This usually makes food appear colourful and appealing. Here are two beetroot recipes that you can prepare easily at home. Take a look-

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Two beetroot recipes to make at home

Beetroot halwa recipe

Beetroot halwa might t be as popular as carrot halwa or sooji halwa but it's equally delicious. It is, in fact, very healthy and nutritious. It is a great way to make people eat beetroot, especially those who are t very fond of it. Take a look at recipe:

  • Rinse, peel, and grate beetroots.
  • Combine milk and grated beetroot in a thick bottomed pan.
  • Bring whole mixture to a boil and n simmer on a low-to-medium flame.
  • Keep on stirring at intervals till  mixture comes to a boil.
  • grated beetroots will cook in milk as milk starts to reduce and evaporate.
  • d ghee and sugar to halwa mixture, when milk has been 75% to 80% reduced.
  • Continue to simmer and cook on a low flame.
  • Don’t forget to keep stirring.
  • d cashew, cardamom powder and raisins towards end (optional).
  • Simmer till all milk is evaporated.
  • Switch burner off n.
  • Your beetroot halwa is rey to be served w.

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Beetroot chutney recipe

Beetroot chutney is a vibrant coloured chutney, with its reddish-pink hues that come from beetroot. This colourful chutney looks appealing and makes for a perfect companion for idlis, dosas, and parathas.. Take a look at recipe:

  • Heat pan and d ½ tablespoon sesame oil.
  • d 1 teaspoon ur dal and 1 tablespoon chana dal.
  • Saute ingredients on a low flame till both lentils become golden.
  • d grated beetroot and stir well.
  • d 6 to 7 curry leaves, 1 or 2 chopped green chillies, and a generous pinch of asafoetida, and mix well.
  • Saute on a low flame for about 5 to 6 minutes.
  • Switch off flame and d 1/3 cup grated coconut.
  • When mixture becomes warm, take it all out in a jar.
  • Enjoy your dish.

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11:58 IST, October 22nd 2019