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Indian Style Spiced Beets

2 lbs Harvest Haven beets, cooked and cubed

2 Tbsp. olive oil

1/4 tsp. each whole coriander, mustard, and cumin seeds

1/4 tsp. fennel seeds (optional)

1 bay leaf

1/2 tsp. kosher salt

2 Tbsp. finely chopped parsley leaves, for garnish

Heat oil in a saute pan over medium-low heat. Combine the seeds and bay leaf in a small bowl; add mixture to the hot oil.

Stir spices continuously for 30 seconds (caution: mustard seeds might attempt to pop and escape), then add beets. Continue to stir continuously for another minute or until beets are hot.

Sprinkle salt evenly over beets, then remove pan from heat. Remove and discard bay leaf. Transfer beets to a serving bowl.

Garnish with parsley leaves, if using. Serve hot or allow to cool slightly
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