Lightly Sautéed Beetroot Salad

Ingredients 

3 cups Beets  diced into 1/2 inch pieces

3 cups water 

3 tbsp urad Dal

2-3 dry red chilies 

2 tbsp oil 

1 tsp mustard seeds

1 tsp hing

7-8 curry leaves 

A dash of lemon or 1 tsp sugar

Salt 

Procedure 

In a sauce pot, bring the water  to a boil! Add the beets. Let the beets come to a boil (6-7) minutes. Strain. I keep the beet water! Adds great color to henna for hair. 

In a sauté pan, heat the oil. Add the mustard seeds, red chilies and urad dal. Sauté until light golden brown color on urad dal, and the mustard seeds pop!  Add the hing, curry leaves. Stir for 10 seconds. Add the beets in, salt and stir in! Cook on high flame for 2 minutes!  Add a dash of lime! Stir it in! Alternatively you could add sugar in. Sugar brings out the natural sweetness of beets.  It’s ready to eat ! The urad dal adds a great crunch to this dish.