Fresh from the Garden - Beetroot Relish
Dr. Mom's Healthy Tips:
Beetroot contains nitrates, which help to lower blood pressure, increase heart health and aid in cancer prevention.
Beetroot is a rich source of antioxidants; therefore it:
Increases insulin sensitivity for diabetics
Has alpha-lipoic acid to help with neuropathy
Beetroot increases oxygenation to the brain, both improving memory and learning, and preventing dementia.
Choline in beetroot helps with sleep and decreases chronic inflammation
Beetroot is a vegetable that I had not grown up with. The first interaction that I had with this richly pigmented superfood was when my daughter was in the 5th grade. I helped her with a science experiment that used beetroot as a dye. After staining a white cloth with the purple pigment, we used several detergents to wash it out. Soon after, I learned about the health benefits that beetroot brings with it and began experimenting with cooking, instead of coloring, with this vegetable. This year was the first that I actually grew beetroot and harvested it in my garden, which has led me to create several new recipes, including this one!
Beetroot Relish
Total Cook Time: Approximately 5 minutes
Ingredients:
1 beetroot, chopped
½ lemon, juiced
1 tsp. salt
1 tsp. chili powder
½ tsp. turmeric
2 tbsp. olive oil
Optional: ½ tsp. mustard and fenugreek powder
Pinch of jeera
1 tsp. channa dhal
Pinch of mustard (only add if optional powder is NOT used)
Pinch of fenugreek (only add if optional powder is NOT used)
** Flavor is an expression of your personality; therefore, while rough guidelines on salt and chili measurements have been given, please do tailor them to your own tastes or dietary tolerance.
Directions:
Coarsely chop beetroot in a food processor. Transfer chopped beetroot to a bowl.
Add lemon juice, salt, chili powder, turmeric, and optional mustard and fenugreek powders.
Add oil and seasoning seeds to a small pan over medium-high heat. Once seeds begin to splatter, turn off the stove. Add the seeds to the beetroot mixture and let the mixture marinate in the refrigerator for a few hours (preferably overnight).
After the relish has marinated, taste it for salt and pepper and adjust accordingly.
Serve with tortilla chips, rice, or as a side.