Spiced Beetroot
Transform your classic beetroot side dish into a vibrant, flavor-packed sensation with this Spiced Beetroot recipe! Tender, earthy beets are simmered to perfection, then tossed in a fragrant medley of cumin, mustard seeds, ground coriander, cinnamon, and turmeric for an irresistible depth of flavor. A hint of honey adds a touch of sweetness, beautifully balancing the warm spices, while garlic and ginger infuse every bite with bold, aromatic notes. Finished with a sprinkle of fresh cilantro for a refreshing pop of color and brightness, this dish is as visually stunning as it is delicious. Perfect for a wholesome vegetarian side or a unique addition to your holiday table, this quick and easy recipe is ready in just 45 minutes and pairs wonderfully with roasted meats, lentils, or grain bowls. Let this versatile and nutrient-rich dish spice up your mealtime!
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Recipe Information
Ingredients
- 4 medium (about 500g) beetroot
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 crushed garlic cloves
- 1 teaspoon (grated) fresh ginger
- 1 tablespoon honey
- 2 tablespoons (chopped) fresh cilantro
Instructions
Wash the beetroot thoroughly to remove any dirt. Trim off the tops and roots.
Place the beetroots in a large pot, cover with water, and bring to a boil. Simmer over medium heat for about 20-25 minutes, or until the beets are fork-tender.
Drain the beets and let them cool slightly. Peel off the skins (they should slip off easily) and dice the beets into bite-sized pieces.
Heat the olive oil in a large skillet over medium heat. Add the cumin seeds and mustard seeds and cook until they start to sizzle and pop, about 30 seconds.
Add the crushed garlic and grated ginger to the skillet. Stir for another 30 seconds until fragrant.
Stir in the ground coriander, cinnamon, turmeric, salt, and black pepper. Cook the spices for 1 minute to toast them slightly.
Add the diced beetroot to the skillet and toss to coat them in the spiced oil mixture.
Reduce the heat to low, drizzle the honey over the beets, and stir until the honey is evenly distributed.
Let the beets cook for another 5 minutes on low heat, stirring occasionally to allow the flavors to meld.
Remove from heat and garnish with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1194 mg | 52% | |
| Total Carbohydrate | 25.6 g | 9% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 17.6 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 215 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
