It is a natural source of sugar also containing sodium, pottasium, chlorine, phosporous, iodine, iron and various other vitamins.
The juice of beetroot helps in reducing high blood pressure and it has a natural property of cleansing the kidney and the gall bladder due to its chlorine content.
The high nutrient value of this vegetable makes it an invaluable food in terms of its health benefits it provides and is thus used for therapeutic purposes apart from culinary uses.
This is a simple curry which I prepare by grating the beetroot and seasoning it.
Here is the recipe:
Beetroot - 4 medium sized
Oil- 2 Tbsp
Ulutham paruppu/Urad dall- 1 Tsp
Dry red chilly-2 to 3
Asafoetida- a pinch
Turmeric- a pinch
Curry leaves- a sprig
Salt to taste
1.Peel the beetroots and grate it using a grater.
2.Heat oil in a pan and add all the items under tempering, including salt and turmeric.
3.Close the lid and cook covered for about 10 minutes on medium low heat, stirring once in between till the beetroot is cooked and it begins to shrink.
4.Enjoy along with steamed rice and rasam or any kuzhambu or your choice.
Note:You can get more creative by adding onions, peas and grated carrot along with the beetroot. The grated beetroot can also be microwaved and then tempered to speedup the cooking process.
Dry red chilly can also be substituted with chilly powder.