Get ready to fall in love with the sweet and earthy flavor of beetroot, Indian style! Beetroot is a versatile ingredient that can be used in a variety of dishes, from curries and sabzis to salads, soups, and even desserts. In this article, we’ll explore 20 delicious and flavorful Indian recipes that showcase the best of beetroot’s culinary potential.
From spicy curries to creamy raitas, and from savory thoran to sweet halwas, our list of recipes is sure to inspire you to try something new and exciting with this vibrant root vegetable. Whether you’re a seasoned cook or just starting out, we’ll guide you through the process of preparing each dish with ease.
So, let’s dive in and discover the wonderful world of Indian beetroot recipes!
Spiced Beetroot Curry with Coconut Milk
This vibrant curry combines the natural sweetness of beetroot with the warmth of Indian spices and the richness of coconut milk, perfect for a cozy night in.
Ingredients:
– 2 medium beetroot, peeled and diced
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon paprika
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, curry powder, turmeric, and paprika. Cook for 1 minute, stirring constantly.
4. Add beetroot and stir to combine with the spice mixture.
5. Pour in coconut milk and season with salt and pepper.
6. Simmer, uncovered, for 20-25 minutes or until the beetroot is tender.
7. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 20-25 minutes
Beetroot and Potato Sabzi
A flavorful and vibrant Indian-inspired sabzi made with beets, potatoes, and a hint of spices.
Ingredients:
– 2 large beetroot, peeled and diced
– 2-3 medium-sized potatoes, peeled and diced
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add chopped onion and cook until translucent (3-4 minutes).
3. Add minced garlic and cook for another minute.
4. Add diced beetroot and potatoes, cumin, coriander, turmeric powder, and salt. Mix well.
5. Cook for 15-20 minutes or until the vegetables are tender, stirring occasionally.
6. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 20 minutes
Beetroot Poriyal with Mustard Seeds
Poriyals are a staple in South Indian cuisine, and this beetroot version is a twist on the classic. The sweetness of the beets pairs perfectly with the pungency of mustard seeds, creating a dish that’s both comforting and flavorful.
Ingredients:
– 1 cup beetroot, peeled and diced
– 2 tablespoons oil
– 1 small onion, finely chopped
– 1 teaspoon mustard seeds
– 1/4 teaspoon cumin seeds
– Salt, to taste
– Chopped cilantro, for garnish
Instructions:
1. Heat the oil in a pan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the diced beetroot and cook for about 5 minutes, or until they start to soften.
4. Add the mustard seeds and cumin seeds. Stir well.
5. Season with salt to taste.
6. Garnish with chopped cilantro.
7. Serve hot with steaming rice or roti.
Cooking Time: 15-20 minutes
Beetroot and Carrot Thoran
A vibrant and flavorful South Indian-style vegetable stir-fry that combines the natural sweetness of beetroot and carrots with a hint of spice. This recipe is perfect for a quick and easy lunch or dinner.
Ingredients:
– 2 medium beetroot, peeled and grated
– 2 medium carrots, peeled and grated
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/2 teaspoon cumin seeds
– Salt, to taste
– 2 tablespoons vegetable oil
– Chopped fresh cilantro, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add chopped onion and sauté until translucent (3-4 minutes).
3. Add minced garlic and grated ginger; cook for another minute.
4. Add grated beetroot and carrots; stir well to combine.
5. Add cumin seeds and salt; stir-fry for 5-6 minutes or until the vegetables are tender.
6. Garnish with chopped cilantro; serve hot.
Cooking Time: 15-18 minutes
Beetroot Raita with Cumin and Mint
A refreshing twist on traditional Indian raitas, this recipe combines the sweetness of beetroot with the earthiness of cumin and the cooling properties of mint.
Ingredients:
– 2 medium beetroot, peeled and grated
– 1/4 cup plain yogurt
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon ground cumin
– 1/4 cup chopped fresh mint leaves
– Salt to taste
– Optional: a pinch of red chili flakes for added heat
Instructions:
1. In a bowl, combine the grated beetroot and lime juice. Let it sit for about 10 minutes, allowing the beetroot to release its natural sweetness.
2. Add the yogurt, cumin, salt, and chopped mint leaves to the bowl. Mix well until the ingredients are fully incorporated.
3. Taste and adjust the seasoning as needed. If desired, add a pinch of red chili flakes for an extra kick.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Serve chilled, garnished with additional mint leaves if desired.
Cooking Time: 15-20 minutes (including prep time)
Beetroot Paratha with Whole Wheat Flour
A vibrant twist on traditional parathas, this recipe incorporates the natural sweetness of beetroot into a flavorful and nutritious flatbread.
Ingredients:
– 2 medium beetroot, peeled and cooked
– 1 cup whole wheat flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon ghee or oil
– Water, as needed
Instructions:
1. In a blender or food processor, combine cooked beetroot, whole wheat flour, salt, and baking powder. Blend until smooth.
2. Gradually add water to form a dough. Knead for 5 minutes.
3. Divide the dough into 6-8 portions.
4. Roll out each portion into a thin circle, about 6 inches in diameter.
5. Heat a non-stick skillet or griddle over medium heat. Cook the paratha for 1 minute on each side, until golden brown.
6. Brush with melted ghee or oil while still warm.
Cooking Time: 15-20 minutes
Beetroot Halwa with Cardamom and Nuts
A sweet and creamy dessert that combines the natural sweetness of beetroot with the warmth of cardamom and crunch of nuts.
Ingredients:
– 2 large beetroot, peeled and grated
– 1 cup milk
– 1/4 cup sugar
– 1/4 teaspoon ground cardamom
– 1/4 cup chopped almonds or pistachios
– 2 tablespoons ghee or unsalted butter
Instructions:
1. In a large saucepan, combine the grated beetroot, milk, sugar, and cardamom powder.
2. Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
3. Reduce the heat to low and simmer for 10-12 minutes or until the halwa thickens slightly.
4. Stir in the chopped nuts and ghee or butter until well combined.
5. Remove from heat and let it cool slightly before serving warm or at room temperature.
Cooking Time: 15-17 minutes
Beetroot Pachadi with Yogurt and Coconut
A refreshing summer dish that combines the natural sweetness of beetroot with the creaminess of yogurt and coconut.
Ingredients:
– 2 large beetroot, peeled and grated
– 1 cup plain yogurt
– 1/4 cup shredded fresh coconut
– 1 tablespoon lemon juice
– Salt, to taste
– Chopped cilantro or mint, for garnish (optional)
Instructions:
1. In a bowl, combine the grated beetroot and salt. Mix well.
2. Add the yogurt and mix until the beetroot is well coated.
3. Stir in the shredded coconut and lemon juice.
4. Chill the mixture in the refrigerator for at least 30 minutes to allow the flavors to meld.
5. Serve cold or at room temperature, garnished with chopped cilantro or mint if desired.
Cooking Time: None, as this is a cold dish that requires no cooking.
Beetroot and Chickpea Salad with Indian Spices
A vibrant and flavorful salad that combines the natural sweetness of roasted beetroot with the earthy taste of chickpeas, all tied together with a hint of Indian spices.
Ingredients:
– 2 large beetroot, peeled and chopped into 1-inch cubes
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss beetroot with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
3. Roast beetroot for 45-50 minutes or until tender when pierced.
4. In a large bowl, combine chickpeas, cumin, coriander, lemon juice, and remaining olive oil.
5. Once beetroot is cool enough to handle, peel off the skin and chop into smaller pieces.
6. Add roasted beetroot to the chickpea mixture and toss gently to combine.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves before serving.
Cooking Time: 45-50 minutes (beetroot roasting time)
Beetroot and Paneer Stir-Fry
A vibrant and flavorful stir-fry that combines the earthy sweetness of beetroot with the creaminess of paneer, perfect for a quick and healthy meal.
Ingredients:
• 2 medium beetroot, peeled and grated
• 250g paneer, cubed
• 1 tablespoon vegetable oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon soy sauce
• Salt to taste
• Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and cook until translucent, about 3 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the grated beetroot and stir-fry for 5-6 minutes, or until slightly caramelized.
5. Add the paneer cubes and soy sauce. Stir-fry until the paneer is coated with the beetroot mixture.
6. Season with salt to taste.
7. Garnish with cilantro leaves if desired.
Cooking Time: 15-18 minutes
Beetroot and Lentil Soup with Turmeric
A vibrant and nutritious soup that combines the earthy sweetness of beetroot, the comforting warmth of lentils, and the anti-inflammatory benefits of turmeric. This recipe is perfect for a cozy evening meal or as a healthy lunch option.
Ingredients:
– 2 medium beetroot, peeled and chopped
– 1 cup red or brown lentils, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground turmeric
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, beetroot, lentils, broth, turmeric, salt, and pepper.
4. Bring to a boil, then reduce the heat and simmer for 30-40 minutes or until the lentils are tender.
5. Blend the soup until smooth, then serve hot.
Cooking Time: 35-45 minutes
Beetroot and Spinach Dal
This vibrant green dal recipe combines the earthy sweetness of beetroot with the nutritional powerhouse of spinach, making for a deliciously healthy meal. Perfect for a quick lunch or dinner, this dal is packed with vitamins and minerals.
Ingredients:
– 1 medium beetroot, peeled and chopped
– 2 cups cooked split red lentils (dal)
– 1 bunch fresh spinach leaves
– 2 cloves garlic, minced
– 1 small onion, finely chopped
– 1 teaspoon ground cumin
– Salt, to taste
– Water, as needed
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the chopped beetroot and cook for 5 minutes, or until tender.
3. Add the cooked lentils, spinach leaves, cumin, and salt. Stir well.
4. Gradually add water to achieve desired consistency.
5. Simmer for 10-15 minutes or until the flavors have melded together.
Cooking Time: 20-25 minutes
Beetroot and Moong Dal Khichdi
A hearty and comforting vegetarian dish that combines the sweetness of beetroot with the nutty flavor of moong dal. This khichdi is a perfect blend of flavors and textures, making it an excellent option for a cozy meal.
Ingredients:
– 1 cup split green gram (moong dal)
– 2 cups water
– 1 medium beetroot, peeled and diced
– 1 small onion, finely chopped
– 1 teaspoon cumin seeds
– Salt, to taste
– Ghee or oil, for cooking
Instructions:
1. Rinse the moong dal and soak it in water for at least 4 hours or overnight.
2. Drain the water and grind the moong dal into a coarse paste using a blender or grinder.
3. Heat ghee or oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
4. Add the chopped onion and sauté until it is translucent.
5. Add the diced beetroot, salt, and moong dal paste to the pan. Mix well.
6. Gradually add 2 cups of water to the pan and stir well.
7. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes or until the khichdi thickens.
Cooking Time: 20 minutes
Beetroot and Onion Pakora
A flavorful twist on traditional onion pakoras, these beetroot and onion fritters are perfect for a snack or as an accompaniment to your favorite curry.
Ingredients:
– 1 large onion, finely chopped
– 2 medium beetroot, peeled and grated
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup lemon juice
– Vegetable oil for frying
Instructions:
1. In a bowl, combine chopped onion, grated beetroot, flour, baking powder, salt, and pepper.
2. Mix well to ensure all ingredients are evenly distributed.
3. Add lemon juice and mix until the mixture forms a thick batter.
4. Heat about 1-2 inches (2.5-5 cm) of vegetable oil in a deep frying pan over medium-high heat.
5. Using a spoon, drop small amounts of the beetroot-onion batter into the hot oil, about the size of a small egg.
6. Fry for 3-4 minutes on each side, or until golden brown and crispy.
7. Remove from oil with a slotted spoon and drain excess oil on paper towels.
Cooking Time: About 10-12 minutes total, depending on the size of your pakoras.
Beetroot and Tomato Chutney
This vibrant chutney is a perfect blend of sweet beetroot, tangy tomatoes, and spices that will elevate any meal. It’s great as a dip, accompaniment to grilled meats or cheeses, or as a topping for naan bread.
Ingredients:
– 2 large beetroot, peeled and chopped
– 2 large ripe tomatoes, chopped
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt, to taste
– 2 tablespoons apple cider vinegar
– 1/4 cup water
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Roast the beetroot in a foil-lined baking dish for about 45 minutes or until tender.
3. In a blender or food processor, combine roasted beetroot, chopped tomatoes, onion, garlic, ginger, cumin, coriander, and salt. Blend until smooth.
4. Heat the apple cider vinegar and water in a saucepan over medium heat.
5. Add the blended mixture to the saucepan and simmer for 10-15 minutes or until the chutney thickens slightly.
6. Remove from heat and let cool before transferring to an airtight container.
Cooking Time: Approximately 1 hour 30 minutes
Beetroot and Coconut Rice
A flavorful and nutritious twist on traditional rice dishes, this recipe combines the earthy sweetness of beetroot with the creamy richness of coconut.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 medium beetroot, peeled and diced
– 1/4 cup shredded coconut
– 1 tablespoon coconut oil
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Rinse the rice in a fine mesh strainer until the water runs clear.
2. In a medium saucepan, combine the rice and water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is cooked.
4. While the rice cooks, sauté the diced beetroot in coconut oil over medium heat until tender.
5. Stir in shredded coconut and cook for an additional minute.
6. Fluff the cooked rice with a fork and mix in the cooked beetroot mixture.
7. Season with salt to taste.
8. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Beetroot and Methi Thepla
A twist on traditional Gujarati theplas, this recipe combines the sweetness of beetroot with the earthy flavor of methi (fenugreek leaves) to create a unique and delicious snack.
Ingredients:
– 1 cup beetroot puree
– 1/2 cup all-purpose flour
– 1/4 cup whole wheat flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 teaspoon methi leaves, finely chopped
– 1/4 cup ghee or oil
– Water as needed
Instructions:
1. In a large mixing bowl, combine beetroot puree, all-purpose flour, whole wheat flour, salt, and baking powder. Mix well.
2. Add the chopped methi leaves and mix until they are evenly distributed.
3. Gradually add ghee or oil to the mixture and knead into a dough.
4. Divide the dough into 6-8 equal portions and shape each portion into a circle.
5. Cook on a non-stick skillet or griddle over medium heat for 30-40 seconds or until the edges start to curl.
6. Flip and cook for another 20-30 seconds.
Cooking Time: 10-12 minutes
Beetroot and Corn Tikki
Experience the flavors of India with this unique and delicious Beetroot and Corn Tikki recipe!
Ingredients:
– 2 medium beetroot, peeled and grated
– 1 cup corn kernels
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon lemon juice
– 1 egg, lightly beaten
– Vegetable oil for frying
Instructions:
1. In a bowl, combine grated beetroot, corn kernels, flour, baking powder, and salt. Mix well.
2. Add lemon juice and beaten egg to the mixture. Mix until smooth.
3. Divide the mixture into 6-8 portions, depending on desired size.
4. Shape each portion into a patty.
5. Heat about 1 inch of vegetable oil in a non-stick skillet over medium heat.
6. Fry tikkis for about 4-5 minutes on each side, or until golden brown and crispy.
7. Drain tikkis on paper towels.
Cooking Time: About 10-12 minutes
Beetroot and Ginger Juice with Lemon
Start your day with a refreshing and invigorating juice that combines the natural sweetness of beetroot, the spicy warmth of ginger, and a squeeze of lemon for added zing.
Ingredients:
– 2 medium beetroot, peeled and chopped
– 1-inch piece of fresh ginger, peeled and sliced
– 1/2 lemon, juiced
– 1 cup water
Instructions:
1. Add the chopped beetroot and sliced ginger to a blender or juicer.
2. Blend or juice until smooth, stopping to scrape down the sides as needed.
3. Strain the mixture through a fine-mesh sieve or cheesecloth into a large bowl.
4. Squeeze in the lemon juice and add the water.
5. Stir well to combine.
Cooking Time: None! Simply blend and serve.
Beetroot and Jaggery Ladoo
A sweet and healthy treat that combines the natural sweetness of beetroot with the richness of jaggery, perfect for a quick snack or dessert.
Ingredients:
– 2 cups cooked and mashed beetroot
– 1 cup jaggery powder (or brown sugar)
– 1/4 cup ghee or unsalted butter
– 1/2 teaspoon cardamom powder
– Pinch of salt
Instructions:
1. In a large mixing bowl, combine the mashed beetroot and jaggery powder.
2. Add the ghee or butter and mix until well combined.
3. Stir in the cardamom powder and salt.
4. Using your hands, shape the mixture into small balls or ladoos.
5. Place the ladoos on a plate or tray and refrigerate for at least 30 minutes to set.
Cooking Time: 10-15 minutes (prep time), plus chilling time
Enjoy your delicious and healthy Beetroot and Jaggery Ladoo!
Summary
Discover the vibrant flavors of India with these 20 mouthwatering beetroot recipes! From curries and sabzis to poriyals, thorans, and more, this collection showcases the versatility of beetroot in Indian cuisine. Try your hand at making a Spiced Beetroot Curry with Coconut Milk or a Beetroot and Potato Sabzi. Or, go sweet with Beetroot Halwa with Cardamom and Nuts or Beetroot Ladoo. Whether you’re looking for a side dish, main course, or snack, there’s something here to satisfy your cravings and explore the delicious world of Indian beetroot recipes.
