Make Ahead

Meet my Beets

January 18, 2019
0 Ratings
Photo by Lakshmi Sundar
  • Prep time 5 minutes
  • Cook time 15 minutes
  • Serves 4
Author Notes

Taking my inspiration from the traditional south Indian "thoran" a dish with veggies and coconut, I created this quickly in my kitchen. —Lakshmi Sundar

What You'll Need
  • 2-3 Beets
  • 2 cups Fresh spinach leaves, cleaned
  • 4 tablespoons Freshly grated coconut (or 2 tbsps coconut milk)
  • 1 teaspoon Mustard seeds
  • 1-2 Dried chili pods
  • 1 teaspoon Turmeric powder
  • 1 tablespoon Cooking oil
  • 1 teaspoon Salt (or to taste)
  1. Wash and peel the beets and cut into small cubes.
  2. Heat oil in a pan.
  3. Add the mustard seeds and dried chilly pods to the hot oil.
  4. When the mustard seeds start popping, add the beets, salt, and turmeric powder.
  5. Cover and cook till the beets are cooked, yet crunchy (about 10-15 minutes).
  6. Add the spinach, fresh coconut or coconut milk and toss a few times.
  7. Enjoy!

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