Rooting for beets

It contains no fat, very few calories and is a great source of fibre. It cleanses the kidneys and gall bladder.

It helps to beat anaemia, digestive disorders, constipation and piles, gastric ulcers, circulatory disorders, kidney and gall bladder disorders, skin disorders and dandruff.

Beetroot Juice

Ingredients: 1 small beetroot; 2 large carrots.

Method: Remove the carrot and beetroot tops and peel the vegetables. Slice up the vegetables to fit your juicer. Juice and serve. For a sweeter drink and extra taste, add apple or pineapple chunks or cucumber instead of carrots.  

Beetroot Rasayana

Ingredients: Grated beetroot — 1 cup; Grated jaggery — ½ cup, Grated coconut —1 cup; Soaked groundnuts —½ cup; Cardamom powder — 2 tsp; Chopped banana — 2 cups; Salt — a pinch; Ghee — 1 tsp; Honey — 1 tsp; Dry fruits fried in ghee — a fistful.   
Method: Mix all the ingredients thoroughly and serve.

Beetroot chutney

Ingredients: Urad dal —2 tsp; Red chillies — 4-6; Curry leaves — 10 leaves; Asafoetida — ¼ tsp; Grated beetroot —1 cup; Grated coconut —-1 cup; Salt — to taste; Tamarind — 2 tsp; Finely chopped onion — ¼ cup; Finely chopped coriander. For seasoning: Ghee — 1 tsp; Mustard seeds — 1 tsp; Broken red chillies —2 pieces; Curry leaves — a few.

Method: Fry urad dal with red chillies, curry leaves, asafoetida till brown and add grated beetroot. Fry till it browns. Grind this to a fine paste with grated coconut, salt, tamarind with enough water. Finally add onion, coriander leaves and season. Serve with  hot rice, chapathi, dosa or roti.