Beetroot and Quinoa Burger

Quinoa - 1/4 cup
Water - 1/2 cup
Beetroot - 1, small
Carrots 1
Potato - 1, small
Black Salt
Oil - 1 tbsp
Onions -1 big, finely chopped
Ginger - 1 inch, grated
Red Chili Powder - 1/4 tsp
Roasted Cumin Powder - 1 tbsp
Whole Wheat Bread Crumbs - 1/2 cup
Cornstarch / Arrowroot - 1/4 cup
Roasted Peanuts (coarsely ground) - 2 tbsp
Oil for shallow frying
 
Wash the quinoa and cook with half cup water till done. Fluff with fork and keep aside.

Steam the beetroot, carrot, potato in a steamer and let them cool, Mash the vegetables coarsely and add salt to taste.

Heat oil in a big skillet and add the chopped onions. Fry the onions till golden brown. Add grated ginger and cook for a minute more.

Now add the mashed vegetables and cooked quinoa. Add cumin powder, red chili powder, mix well and cook for a few minutes. Turn off the flame and add roasted peanuts to the above.

Once it is cool, make small balls out of this mixture. Now mix the cornstarch with some water to make a batter. Dip each of the above-made balls in the batter. Afterwards coat each ball with the bread crumbs, press to make like patties and place onto a plate.

Repeat the process for all the balls and then place them in the refrigerator for 1 hour to firm up.

Heat the oil in a skillet and shallow fry each patty on both sides till golden brown. Serve with salad and ketchup.

Roasted Golden Beet

Golden Beet - 4
Olive Oil - 1 tbsp
Rock Salt / Pink Himalayan Salt / Sea Salt - a light sprinkle
Black Pepper - 1/4 tsp
Fresh Lemon Thyme - a few sprigs

Preheat oven to 400F.

Scrub and wash the beetroots well. Dry completely and cut them into small cubes (along with the skin).

Add olive oil, salt, pepper and lemon thyme leaves and mix well.

Place on a foil in a single layer on the baking sheet and bake for 30 to 45 minutes till the beets are soft and slightly caramelized.

Serve warm as a side-dish.

 

 

 

 

 

 

 

 

 

 

 

Beetroot Raita

Greek Yogurt - 1 cup
Rock Salt
Raw Sugar - 1 tsp
Roasted Cumin Powder - 1 tsp
Cayenne Pepper - 1/4 tsp

Beetroot - 1 (very small beetroot)
Oil - 1 tsp
Mustard Seeds - 1/2 tsp
Curry Leaves - 5
Dried Red Chili -2
Salt

Mix yogurt, rock salt, sugar, cumin powder, cayenne pepper together and whisk well. Keep aside.

Peel the beetroot and grate coarsely using a hand held grater.

Heat oil in a skillet. Add the mustard seeds. Once they begin to pop, add the dried red chili and curry leaves.

Add the grated beetroot, a little salt and saute for around five minutes till the beetroot is cooked but still crunchy. Remove and cool slightly.

Add the sauteed beetroot to the yogurt mixture. Set aside for at least half an hour before serving.

Beetroot Stir Fry

Beetroot - 2
Olive Oil
Mustard Seeds - 1/2 tsp
Whole dried red chilli - 4
Urad Dal - 3 tbsp, preferably soak in water for atleast 30 minutes

Curry Leaves - 8
Turmeric - a pinch
Salt
Sugar - 1/2 tsp
Red Chilli powder - 1/2 tsp
Dessicated Coconut - 1 tbsp

Wash the beets and steam cook them in the ricecooker with 3 cups of water. When cooled, grate the beets in the grater.

Heat oil in a pan. Temper with mustard seeds and whole red chillies. Add the drained urad dal and fry till they are light brown. Add the grated beets and rest of the ingredients. Tossing the ingredients continuosly, cook for 10 minutes on medium high flame. Serve with dal and brown rice.

Vegetable Chop / Vegetable Croquette

1 Beetroot
2 Carrots
1 Potato
Frozen Green Peas - 1/2 cup

1 Onions (sliced)
1/2 tsp Red Chili Powder
2 tbsp Oil
1 heaped tsp roasted Cumin Powder
1 tsp Ginger Paste
1/2 cup Whole Wheat Panko Bread Crumbs / Corn Meal for gluten free option
1/2 cup Cornstarch / Arrowroot
2 tbsp Roasted Peanuts (coarsely ground)
Oil for deep frying
 
Steam the vegetables in a steamer and let them cool, Mash the vegetables coarsely and add salt.

Heat oil in a big vessel and add the chopped onions; fry the onions till golden brown. Add ginger paste, cumin powder, chili powder and saute.

Now add the mashed vegetables and fry for 5 mins. Turn off the flame and add roasted peanuts to the above.

Make small balls out of this mixture. Now mix the cornstarch with some water to make a batter. Dip each of the above-made balls in the batter. Afterwards coat each ball with the bread crumbs, press to make like patties and place onto a plate.
Repeat the process for all the balls and then place them in the refrigerator for 1 hour or longer.

Heat the oil in a pan and deep fry each ball till golden brown. Alternatively they can also be shallow fried in a cast iron skillet with little oil.  Serve with salad and ketchup.