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Stir Fried Beetroot with Ginger, Lime, and Toasted Spices

If your life sounds like it could use a quick fix dish, for any reason or just because, you might want to give this colorful, antioxidant rich stir-fry a try.

Stir Fried Beetroot with Ginger, Lime, and Toasted Spices

This Recipe is :

Dairy FreeVegan

Ingredients

  • 6 medium sized fresh beetroots (if your beetroots are larger you can use 4)
  • 3 tablespoons walnut or olive oil
  • 3/4 teaspoon whole black mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1 shallot, very finely chopped
  • 1 tablespoon fresh ginger paste
  • 1/2 teaspoon red chili powder
  • 1 teaspoon white sesame seeds
  • 1 lime
  • 11/2 teaspoons finely minced cilantro

Preparation

  1. Peel and cut the beetroot into sticks about 2 inches by 1/2 cm.
  2. Heat the oil on medium low heat for about 1 minute and add in the mustard and cumin seeds.
  3. When the mustard seed, begins to crackle add in the shallot and ginger paste and cook for about 4 minutes until the shallots are soft and wilted and the ginger is fragrant.
  4. Add in the chopped beets and the chili powder and sesame seeds and mix well.
  5. Cover and cook for about 8 minutes on medium low heat, until the beets are tender crisp.
  6. Cut the lime and squeeze in the juice and stir in the cilantro and mix well.
  7. Serve as a side to any meal of your choice.

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