Beetroots always seem like Autumn/Winter vegetables to me. Actually any root vegetables that are great with slow roasting seem that way.
To get a more Spring vibe, I decided to change the presentation of these beetroots. The basic recipe is a traditional southern Indian vegan curry served with rice and Sambar or Rasam.
I turned these into parfaits by layering with greek yogurt and cilantro- a cross between a beetroot curry and a beetroot raita. They would be perfect as part of Mother’s Day brunch or for a garden party.
The longest part of this recipe is cooking the beetroots. After that, it’s extremely easy and quick.
While most of the recipes on globalveg are vegan, quite a few are vegetarian too. I have a new section in my menu called “veganizable.” These are vegetarian recipes that can be easily converted to vegan without losing any taste or quality. Check it out in my recipe index when you get a chance.
- 1 pound of cooked & cubed beets
- 1/2 teaspoon coconut oil
- 1/2 teaspoon black mustard seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon crushed coriander seeds
- 1/4 teaspoon chili powder (to taste)
- 1/2 cup plain yogurt (I used 0% fat greek yogurt)
- salt to taste
- chopped fresh cilantro to garnish
- Heat the coconut oil in a skillet.
- Add the mustard seeds.
- When the mustard seeds start popping add the cumin seeds and crushed coriander.
- Add the cubed beetroots, chile powder and salt to taste.
- Since the beetroots are already cooked, just do a quick sauté to combine the ingredients.
- Remove from heat and cool.
- Serve as is, if vegan.
- Otherwise, layer with greek yogurt in parfait cups. Garnish with cilantro.
Veganizable: Serve with brown rice and sambar or lemon rasam for a traditional vegan South Indian meal.
Copyright: Global Veg