The sweetness of the beet, the gorgeous color and not to forget the amazing health benefits makes beetroot my favorite root vegetable. This recipe uses beetroot as a side dish with spicy meals.
Plan:
- 1 medium beet root bulb
- 1 C yogurt
- 1/4 tsp white pepper powder
- Salt as per taste [ try to keep it mildly salted]
Procedure : ( Microwave Method)
- Peirce the beetroot bulb all over with a sharp kitchen knife .
- Place in a microwave proof bowl , cover with a cling wrap.
- Make incisons on cling wrap, thus creating a vent for steam to escape
- Place the beet in the Microwave for 4- 5 minutes [time varies as per beetroot size]
- Test for doneness by inserting a fork. What you are looking for is tender but not mushy texture
- Peel off the skin, when it cools down
- Finely chop the bulb
- Whisk the yogurt, add some salt and the pepper
- Add in the beetroot. Mix well. Chill before serving.
Stovetop Method
- Peirce the beetroot bulb all over with a sharp kitchen knife .
- Place in a deep pan and cover with water.
- simmer on medium heat until tender.
- This method takes longer than the microwave method so patience is the key, but the texture and taste is really worth the wait.
- Once it gets tender, allow it to cool, peel – chop and follow the recipe from above!
Serve as a side dish.
Note: Replace whole milk yogurt with a no fat yogurt for a low fat choice.