Some people don't like Beetroot. This is primarily because most people eat canned beetroot's that are often pickled or leave an aftertaste. Fresh beetroot cooked properly on the other hand is a taste sensation and wonder vegetable you should eat 2-3 times per month. And Sri Lankan's know how to cook Beetroot better than anyone else in the world.
One cup of Beetroot (136G) has excellent levels of manganese (22% DV) potassium (13% DV) , magnesium (8% DV), iron (6%) , vitamins C (11%) , Folate (folic acid) (37% DV) , carbohydrates (4%), protein (4%) , antioxidants (1,776 μ mol TE/100g) and soluble fibre (15%) .
Notice the amount of Folate (Natural form of synthesized Folic Acid) which helps brain health, heart disease and increase red blood cell development. Manganese helps healthy bone structure, bone metabolism and building essential enzymes for building bones
Add Ceylon Cinnamon, which helps with blood sugar control, Turmeric (reduce cancer rates) and black mustard seeds (reduce stiffness) and you have one powerful healthy dish.
According to Livestrong Beets can not only keep cholesterol levels down, even when eating a fatty diet, but they can raise good (HDL) cholesterol levels, which also work to lower bad (LDL) levels.
1. Wash fresh beetroot's and peel off the outer skin with a peeler.
2. Cut beetroot into small strips
3. Add a tablespoon of Olive Oil, heat on medium heat
4. Add curry leaves, black mustard seeds and fenugreek seed. Heat for for 3 minutes until black mustards seed begin to pop
4. Add onion and 1 Ceylon Cinnamon stick and stir fry for 3 minutes
5. Add curry powder, Turmeric, Paprika and Ceylon Cinnamon sick and beetroot and stir fry for 3 minutes
6. Add 2.5 cups of water
7. Add 1 teaspoon vinegar
8. Cover with lid and cook on medium low heat for 30 minutes or until tender. Ideally there should be very little water left when finished cooking.
7. Remove from pan, let it cool and serve with fresh rice and maybe a meat or fish dish