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Natarajan Krishnaswami Natarajan Krishnaswami is offline
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Default Beetroot ideas wanted!

On 2006-11-18, Kake L Pugh > wrote:
> Natarajan Krishnaswami > wrote:
>> I bet it'd be good in a sambar-like preparation (simmer veggie, raw
>> hing, tamarind, and sambar (or "madras curry powder") in water; add
>> cooked toor dal or red lentils; fry hing, a whole red chili, and
>> mustard seeds, and pour on top. Garnish with chopped coriander leaf
>> if desired.)

>
> Ooh, I like the sound of this one, thank you! Did you start with raw
> beetroot or cooked beetroot?


I just made it up, though I'd start with raw. The simmer is to
reduce the raw taste of the tamarind, as well as to cook the veggie.
That should be fairly brief in this case, as it would only need enough
time to let the flavors mingle. (This was also my favorite style of
prep for Brussels sprouts growing up.)

>> (If you have cooked potatoes, beets and potatoes pair really well in
>> the same dish; they're good in the roast curry above, too.)

>
> Now I'm wondering if you can roast beetroot like you can roast
> potatoes (i.e. cut into cubes and tossed with oil rather than being
> wrapped in foil) or whether they're too juicy for it to work well. I
> shall have to experiment.


That's what I tend to do when I roast them. The timing can be tricky
when actually cooking them with potatoes: they take longer to cook, so
I dice them smaller.


N.