Beetroot
Beetroot, also known as chukandar in parts of India, is widely consumed in salads, juices and smoothies and cooked as a vegetable. The plant is also valued for its leafy greens, which are edible and nutrient-rich.
History:
Beetroot is believed to have originated in the Mediterranean region and has been cultivated since ancient times. The ancient Greeks and Romans used beet greens for their medicinal properties, especially for treating illnesses related to digestion and blood circulation. Beets are thought to have travelled to India through early trade routes, via the Middle East and Asia. However, it is the British that popularised their cultivation in India’s hill stations and military settlements.
Beetroot Cultivation in India:
- Beetroot is primarily grown in Maharashtra, Punjab, Haryana, Uttar Pradesh, Karnataka and West Bengal.
- It is a rabi crop, cultivated in winter.
- The plant thrives in well-drained, sandy loam soil with good organic content, but is also relatively easy to grow in home gardens.
Culinary Uses:
- Salads: Grated, chopped or sliced beetroot is often added to fresh salads.
- Juices: Beetroot juice is consumed for its health benefits and combined with the juice of other fruits and root vegetables such as apples, oranges, carrots and ginger.
- Desserts: Beetroot halwa is a popular sweet dish made with grated beetroot, milk, sugar and cardamom.
- Pickles: In some regions, beetroot is pickled either with whole spices and chilli in oil or sliced and dropped into spiced vinegar.
Regional Specialties:
- Beetroot Poriyal (Tamil Nadu): a stir-fry with coconut and mustard seeds.
- Beetroot Pachadi (Kerala): a curd-based side dish with ground coconut and mustard seeds. Beetroot Raita: a cooling curd-based dish often served with spicy meals.
- Beetroot Kanji (North India): a fermented probiotic drink made with mustard seeds, beetroot, carrot and other dry whole spices.
INTERESTING FACT
There are five types of beetroot that are commonly used—the common red beetroot; the golden beetroot, which is yellow-orange in colour; the chioggia beetroot, which has pink and white concentric rings; white beetroot and sugar beet, which is grown for sugar extraction.
RECIPE: BAKED MULTIGRAIN BEETROOT CRACKERS
INGREDIENTS
- ½ cup grated boiled beetroot
- 1 tablespoon ragi flour
- 1 tablespoon whole wheat flour
- 1 tablespoon rajgira or amaranth flour
- ½ tablespoon oat flour
- ½ tablespoon sago flour
- ¼ teaspoon baking powder
- ½ teaspoon cumin powder
- ¼ teaspoon carrom seeds (ajwain)
- ½ teaspoon flaxseed powder
- ¼ teaspoon red chilli powder (optional)
- Salt to taste
- 2 teaspoons oil
- Mix all the ingredients and knead them into a soft dough. The moisture of the beetroot and oil will be enough and no water needs to be added.
- Cover the dough with a damp cloth or plastic wrap and leave it for 10 minutes.
- Preheat the oven to 150˚C and grease a baking tray.
- Roll the dough into a thick roti and cut it into small square-shaped crackers.
- You could use a pair of kitchen scissors to trim the sides to make the crackers more uniform.
- Place the crackers on the baking tray and bake for 7 minutes on one side. Then flip them over and bake for another 5 minutes on the other side at 150˚C.
- Now check if the crackers are crisp enough; if not, grill them for another 2 to 3 minutes. Remember, too much grilling will change the taste and burn them, so be cautious.
- Let them cool down and serve with some chaat masala or flaxseed powder.
Warning: Ask a parent or adult to help with this recipe.
Recipe Credit: Rakshita Dwivedi of Recipe Dabba
