Beetroot is a type of root. Due to its sweet taste, it can be eaten raw. The leaves of the beetroot are also edible and can be eaten boiled or steamed. Beetroot has a rich purple colour but they are also grown white or golden.
Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium.
Beetroot is used for disorders of the liver as they help to stimulate the liver’s detoxification processes. They help in maintaining the blood count in the body. They are good for haemoglobin. As beetroot is rich in fibre, it helps in preventing constipation. It also helps in lowering cholesterol levels. Beetroot juice is considered good for maintaining blood pressure levels in the body.
So try to use beetroot as much as possible. Beet roots can be used in salads, soups, cakes, desserts or raitas.
I will share with you the recipe of beetroot paratha which is easy to make. I have used garlic here but they can be made without garlic. So they can be relished by people who do not eat garlic too.They can be enjoyed with curry, raita, chutneys or sauce. They can be had for breakfast, lunch or dinner. They taste good both hot and cold and have a nice pleasing colour. They are the best way to encourage kids to eat beetroot.
Beet Root Paratha (Beet Root Flat Bread)
- 1 medium beetroot boiled and grated
- 1 cup whole wheat flour
- 4 tbsp oil
- 1/2 tbsp ginger paste
- 1/2 tbsp garlic paste (you can avoid garlic if you are not eating)
- 1 green chili finely chopped (optional)
- 1 tsp cumin powder
- 1 tsp black pepper powder
- 1/2 tsp garam masala powder
- 1 tsp coriander powder
- 1 tsp red chili powder
- 2 tbsp coriander chopped
- 1 tbsp sesame seeds
- oil for roasting the parathas
- salt as per taste
- water for kneading
- extra wheat flour for dusting while rolling paratha
- In a bowl take grated beet root and add chopped coriander to it.
- Add wheat flour, oil, ginger-garlic paste, chopped green chili, coriander powder, cumin powder, red chili powder, black pepper powder, sesame seeds, garam masala and salt. Mix it well with the fingertips till you get crumb like texture as shown.
- Add small quantities of water and knead a smooth stiff dough for paratha. Let it rest for 15 min.
- Take a ball and flatten it as shown.
- Dust the flattened ball with flour on both the sides and roll into a cirlce of 2mm thickness.
- Put it on a heated flat pan or tava. Roast it on one side.
- Flip it on the other side and then a tsp of oil on it. Roast it now on both the sides till golden spots appear on it. The parathas are done.
- Repeat the procedure to make other parathas. Serve them with curry, chutney, sauce, curd or raita.