alteRecipes.com recipe
derived from Ruta Kahate's
5 Spices, 50 Dishes
(Chronicle, 2007, pages 30-31)
| 1. | beets | 2 pounds |
| peanut oil | 2 Tablespoons | |
| 2. | peanut oil | 1 Tablespoon |
| mustard seeds | ½ teaspoon | |
| serrano chiles | 2 small chiles, sliced into rounds |
|
| salt | to taste | |
| 3. | lemon juice | 1 Tablespoon |
| cilantro | 2 Tablespoons fine-chopped leaves and stems |
1. Preheat your oven to 450°. Prep the beets, oil them, and roast them. Cut the roasted beets into irregular pieces, all about the same size.
2. Cook the beets with the additional oil, the mustard seeds, the serranos, and the salt till the beets are hot through and the flavors have blended, 6-8 minutes.
3. Mix the beets with the lemon juice and cilantro and serve them hot, room temp, or cold.