When it comes to hearty, nourishing meals, few dishes can match the simplicity and wholesome goodness of beetroot and carrot dishes. This recipe, cherished in my family for generations, is a testament to how humble ingredients can create something truly special. My grandma prepares this delightful beetroot and carrot medley at least three times a week, and it’s no wonder—it’s not only delicious but also packed with nutrients that benefit your health.
In this version, we’re taking the traditional recipe and giving it a fresh twist while retaining all the love and comfort of Grandma’s original.
Ingredients :
- Beetroot: 4 medium-sized, peeled and diced
- Carrots: 4 medium-sized, peeled and sliced
- Olive Oil: 2 tablespoons
- Onion: 1 large, finely chopped
- Garlic: 3 cloves, minced
- Ginger: 1 tablespoon, grated
- Cumin Seeds: 1 teaspoon
- Coriander Powder: 1 teaspoon
- Turmeric Powder: 1/2 teaspoon
- Paprika: 1/2 teaspoon
- Salt: to taste
- Black Pepper: to taste
- Fresh Lemon Juice: 2 tablespoons
- Fresh Cilantro: 2 tablespoons, chopped
- Water: 1 cup
- Optional Garnish: A dollop of plain yogurt or a sprinkle of roasted nuts
Instructions :
- Preparation of Ingredients: Begin by washing and peeling the beetroots and carrots. Dice the beetroots into small cubes and slice the carrots into thin rounds. This helps ensure even cooking and a harmonious blend of flavors.
- Sautéing Aromatics: In a large skillet or saucepan, heat the olive oil over medium heat. Add the finely chopped onion and cook until it becomes translucent and slightly golden, which usually takes about 5 minutes. Add the minced garlic and grated ginger, stirring frequently until they release their fragrant aroma, about 2 minutes.
- Spice Blend: To enhance the flavor, add the cumin seeds to the pan and allow them to sizzle for a few seconds. Next, incorporate the coriander powder, turmeric powder, and paprika. Stir these spices into the onion mixture, letting them toast slightly to release their essential oils.
- Cooking the Vegetables: Add the diced beetroot and sliced carrots to the skillet. Toss them in the spice mixture to coat evenly. Pour in 1 cup of water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer. Cook for about 20-25 minutes, or until the vegetables are tender but still hold their shape.
- Finishing Touches: Once the vegetables are cooked through, season the dish with salt and black pepper to taste. Stir in the fresh lemon juice for a zesty kick and sprinkle with chopped cilantro for a burst of freshness.
- Optional Garnishes: For an extra layer of flavor and texture, consider adding a dollop of plain yogurt or a sprinkle of roasted nuts on top before serving.
Conclusion :
This beetroot and carrot delight is more than just a side dish—it’s a celebration of flavors and a reminder of the simplicity of good home cooking. Each bite offers a delightful mix of tender vegetables, aromatic spices, and fresh herbs, making it a satisfying addition to any meal. Whether served as a standalone dish or as part of a larger spread, it’s sure to become a family favorite, just like it is in ours.
With its vibrant colors and rich taste, this recipe not only nourishes the body but also warms the soul, embodying the essence of comforting home-cooked meals.
