Beetroot, the colourful table stunner that can instantly pep up any meal layout, is also a versatile ingredient. It can be used grated raw, roasted or whole in salads, ground and used in hummus, wholesome soups and pizza bases. And if you are craving dessert, beetroot tastes good in cakes and brownies too. It’s beetroot season now and you can get plenty of them to rustle up healthy and delicious meals at home. Here are two dinner recipes that you can make in under 20 minutes.
Pink Beetroot Dimsums
2 tbsp oil
Salt to taste
2 teaspoon beetroot paste or1 tablespoon beetroot Juice
½ cup grated brocolli
½ grated carrot and cabbage
¼ cup finely chopped Asparagus
2 tsp ginger
½ tsp salt
½ tsp pepper
Combine all the ingredients together for the dough and knead into a soft pliable dough.
Add beetroot paste or Juice so that dough turns pink in colour
Divide in into 15 equal portions
Roll out each portion into very thin circle of approx. 50 mm diameter
Fill rolls with Mixture of vegetable fillings and roll from the end clutching to center giving it shape of dimsums
Steam in Steamer for about 15-18 minutes
Enjoy with Sauce or Dip
Recipe by Chef Hemant Negi at Romeo Lane
100g Red onion
10g Fresh garlic
200g Red bell pepper
200g Yellow bell pepper
200g Green bell pepper
Peel and cut the beetroot.
Wash and cut all the vegetables into medium cubes.
In a pot, add oil and sauté onion, garlic and celery.
Add rest of the vegetables and add salt.
Sauté for a few minutes and add water. Once the water starts boiling, cover the pot and let it simmer for 15 min.
When the vegetables are softened, turn off the heat.
Using the hand blender, blend it thoroughly and then strain it.
Recipe by Chef Amit Kumar, L'Opéra Culinary Head