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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:

  1. Coarsely chop beetroot in a food processor. Transfer chopped beetroot to a bowl.

  2. Add lemon juice, salt, chili powder, turmeric, and optional mustard and fenugreek powders.

  3. 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).

  4. After the relish has marinated, taste it for salt and pepper and adjust accordingly.

  5. Serve with tortilla chips, rice, or as a side.

 
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