I love my wife’s cooking, it has truly kept me healthy over the years. Here is her Pickled Beet recipe:
Prep time: 20 mins
- 2 Beets – (about 14 ounces in weight)
- 4 cloves garlic
- 1 tsp. ginger cut to small pieces
- 1 Green chili
- ½ teaspoon Cayenne pepper
- 2 teaspoons Tamarind paste*
- 3 tablespoons of Canola oil
- 1 tsp salt
- ½ tsp. brown sugar
- Cut beets into very thin slices.
- Sauté the slices in oil, remove from the pan and keep it on the side.
- Add garlic, ginger and green chili to the oil in the pan and sauté.
- Add the cayenne pepper, tamarind, brown sugar, and salt to the pan, and put the beets back in. Mix and sauté another minute.
- Eat 2 to 3 teaspoonful mixed with squeeze of lemon.
- This will keep for at least 2 weeks when refrigerated
Note on nutrient content of beetroot pickles
- Garlic contains vitamins B and C and dietary minerals manganese and phosphorus, calcium, iron and zinc.
- Ginger contains dietary mineral manganese.
- Chilies contain vitamins B and C and dietary minerals potassium, magnesium and iron.
- Tamarind contains B vitamins and calcium.
* Tamarind paste is often used in Thai and Indian cuisines. You can purchase it in jars in many supermarkets, or make it yourself by taking 2 tamarind pods, soaking them in hot water for 2 minutes, and squeezing the pulp out of them. Be sure to remove the seeds and shell fragments from the pulp.
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