From 5 spices, 50 Dishes by Ruta Kahate


  • 1 pound beets (4 medium or 8 baby, any color)
  • 1 ½ T canola oil
  • ½ t mustard seeds (dark or light)
  • 1 small green Serrano chili (cut in half the long way and sliced into half moons with some/most seeds removed)
  • ¼ t salt
  • ½ -1 T lemon juice
  • 1 T minced cilantro


1. Scrub and rinse beets, cover with water in medium pot and bring to boil. Lower the heat and cook covered, until tender, 20-30 minutes depending on beet size.

2. Drain, cool, peel and chop into ½ inch cubes.

3. Heat oil in skillet over med-high heat or in a wok over high heat. Add mustard seeds to hot oil, covering the pan with a lid because the mustard seeds will pop and spatter.

4. When the popping and sputtering stops, after 1-2 minutes, add the Serrano and give it a quick stir. Then quickly add beets and salt.

5. Toss, cover and steam over low heat 6-8 minutes to allow flavors to blend.

6. Remove to a serving dish and toss with the lemon juice and cilantro. Serve warm or at room temperature.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s