Spice up your beets with this Sri Lankan beetroot recipe

Spice up your beets with this Sri Lankan beetroot recipe

I’ve gone a little crazy for fresh beetroot. I can’t get enough of the purple stuff. Fresh beetroot is so much better than the beetroot, pickled in vinegar, and packed up in supermarkets. I always thought beetroot had that sour flavour taste. But once I tasted fresh beetroot, there’s no going back, fresh beetroot is sweet yet earthy. And roasted beetroot hummus is a delight. Now I’ve been spicing up my roots with this Sri Lankan beetroot recipe, giving this fabulous root some va-va-voom.

Healthy beets

Beetroot is incredibly healthy, packed with folic acid, a great source of manganese, potassium and fibre. And 100g of fresh beetroot only has 36 calories.

A Sri Lankan beetroot recipe

There are many Sri Lankan and Indian recipes for beetroot. Beetroot thoran is a South Indian dish from Kerela, beetroot sauteed with coconut. In Sri Lanka, beets are simmered in a coconut sauce.

My Sri Lankan recipe for beetroot has my beets roasted and spiced, rolled around in coconut and finished off with a squeeze of lime. This is the recipe I have for you. It’s lip-smackingly, tingly good.

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Sri Lankan beetroot recipe

Spice up your beets with this Sri Lankan beetroot recipe

  • Author: Tooting Mama
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 people
  • Category: side dish
  • Cuisine: Sri Lankan

Ingredients

  • 500g fresh beetroot, peeled and quartered
  • 2 tbsp olive oil
  • A pinch of salt
  • 1 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • Pinch of curry leaves (be generous)
  • 1 dried chilli, crushed
  • 1 red onion, sliced
  • 1 clove of garlic minced
  • 1 cm ginger, finely chopped
  • 1 tbs desiccated coconut
  •  juice of one lime

Instructions

  • Pre-heat your oven to 200 degrees Celcius.
  • Put the peeled and quartered beetroot into a bowl, add the olive oil, and with your hands toss the beetroot is evenly coated with the oil.
  • Spread the oiled, quartered beetroot out on a baking tray.
  • Sprinkle the salt on top, and pop the tray in the middle shelf of your oven for 30 minutes.
  • Once the beetroot has cooked, soft and tender take out of the oven. Let the beets cool, then slice and put aside.
  • On a medium flame, heat the vegetable oil in a large solid bottomed frying pan.
  • Add the cumin and mustard seeds, crushed dried red chilli and curry leaves.
  • Once the seeds start popping, add the sliced red onion.
  • Stir the onion until the onion becomes translucent.
  • Now add the garlic and ginger, cook for a further two minutes.
  • Then add the sliced roasted beetroot, stir for another two minutes, until coated with the spices.
  • Add the desiccated coconut, and stir until all the beetroot is covered.
  • Finally, add the freshly squeezed lime, and serve immediately.

Keywords: beetroot, Sri Lankan recipe, beetroot recipe

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Sri Lankan beetroot curry

2 Comments

  1. November 7, 2018 / 12:26 pm

    I never liked beetroot but this recipe made me love it!

    • Tooting Mama
      Author
      November 18, 2018 / 7:04 pm

      Brillant! There’s something truly special about roasted beetroot.

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