Attracted by it's rich color and by acquiring knowledge about the nutritional benefits of beetroot I resolved to include this vegetable into our daily intake of food. Besides salads, one can prepare delicious snacks and of course soup is an all time favorite.
Serves: 4, Cooking time: 20 minutes
2 Tomatoes (ripe)
1 Onion (chopped)
1'' inch Ginger (grated)
6-7 Garlic pods (chopped)
2 Green chillies
Pinch of Sugar
Salt and black pepper to taste
2-3 cups of Water
2 Spring onion (green portion) optional OR 2-3 tsp fresh cream
Wash beetroots thoroughly, peel and cut into four parts. Deseed tomatoes and chop. In a pressure cooker pour 3 cups of water and chopped vegetables, ginger, garlic and green chillies. Add salt to it and close the lid. Keep the flame on high till first whistle comes. Then on low flame cook for 8-10 minutes. Switch off the flame and wait till the steam releases. Now pour the contents through a strainer. Put the smooth paste into the pot again and bring to boil. Add a pinch of sugar, adjust the salt and pepper. Garnish with 2-3 spoons of fresh cream or with chopped spring onions. Serve hot with your choice of bread.