Mamta's Kitchen

Beetroot-How to Cook?

Chukandar Pakane ka Tareeka

Mamta Gupta

Chukandar is one of those vegetables I did not like as a child but now love. It is best eaten cooked, raw is rather unpalatable. There are many ways of cooking beetroot, but I use the microwave method almost exclusively these days. It is so much easier and faster.

It is rich in minerals, iron (a good source of iron for people who get constipated on iron tablets), iodine and copper, vitamins C, vitamins of B group, fibre. Leaves are rich in Vitamin A. In some countries, it is considered to be an aphrodisiac! Juice of the red beetroot is good for people with Jaundice.

You may like to wear gloves when handling beetroot, because it can stain. Search for other beetroot recipes on this website.

Recipe and pictures edited July 2018

Ingredients

  • Beetroots

Instructions

  1. Microwave cooking is the simplest and fastest way of cooking beetroots: Place 3-4 large beetroots, with top and roots intact, in a microwave steamer and cook on full for 6+2+2 minutes, checking each time to see if they are cooked. They should be tender but not too soft. A little bite left in it is nice.

  2. Cool and eat as desired.

  3. Roasting with Oil: Roasted with oil and herbs, they can be served like traditional roast potatoes. Heat oven to 200C 400F or Gas mark 6.

  4. Place beetroots, with 1 inch of top and root intact, on a roasting tray, spray with olive or other oil, add salt, pepper and a few sprigs of rosemary. Bake for 325-30 minutes. Sprinkle with salt and pepper, if desired. Serve hot with other roasted vegetables or even as nibbles.

  5. Oven Cooking without oil: Heat oven to 200C 400F or Gas mark 6.

  6. Select 4 medium beet-roots.

  7. Trim leaves, scrub clean gently, to remove any soil. Wrap in aluminium foil loosely and bake for for 35-40 minutes. Cool, peel (fresh ones do not require peeling) and serve as needed, sliced, grated, added to salads, made into pies.

  8. Boiling beetroot:: This is a good method for smaller beetroots.

  9. Chop the leaves off beetroot, leaving an inch of stalks at the end. Leave root intact.

  10. Scrub the beetroot gently to remove soil. Simmer in a pan of water salted water for 30-40 minutes or until tender. It takes different time for different sizes and types, check by inserting tip of a knife.

  11. Cool, peel and use as desired.

  12. Pressure cooking

  13. Wash beets. Trim leaves leaving a couple inches behind. Do not cut root.

  14. Place in a pressure cooker along with 1/2 to 1 cup of water to produce steam, and cook under full pressure for 10-12 minutes

  15. How to tell when they are cooked? When ready, their skin peels off easily and a skewer pushed in the flesh slides in easily.

Notes

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