Cooking with beetroot is pure joy. Its deep colour, gentle sweetness and earthy aroma can lift even the simplest meal. More importantly, this Spicy Sautéed Beetroot shows how everyday food can feel both nourishing and beautiful when made with care.
Beetroot is more than a colourful vegetable. In fact, it is one of the richest natural sources of folate, fibre and antioxidants. These nutrients help your body build healthy red blood cells, support circulation and promote steady energy. When you eat more colourful plants such as beetroot, carrots and greens, you naturally reduce inflammation and support better metabolic health.
For anyone looking to balance their plate, beetroot is a wonderful addition. It supports liver health, aids digestion and adds a touch of sweetness without added sugar. Moreover, it blends easily with Indian flavours, which makes it a perfect everyday ingredient for simple, wholesome cooking.
What truly makes this recipe special is the play of spice and texture. The crackle of mustard seeds, the aroma of curry leaves and the crunch of urad dal bring the dish alive. Meanwhile, a squeeze of lemon adds brightness and balances the earthy flavour. It cooks quickly and pairs beautifully with dal chawal, millet khichdi or even a cold salad the next day.
Small sides like this make it easier to eat more vegetables each day. When food tastes good, it no longer feels like a chore but becomes something to look forward to. Over time, these small choices add up to create a plate that feels vibrant, balanced and satisfying.
So the next time you have fresh beets at home, skip the salad bowl and try this warm, spiced version instead. In the end, it is quick, colourful and full of flavour, a simple recipe that fits beautifully into an Indian kitchen and supports both taste and health.
Spicy Sautéed Beetroot
Email Share on FacebookIngredients
- 1 cup beetroot cubed small or grated (about 1 to 2 medium)
- Juice of ¼ lemon
- 1 teaspoon ghee or oil
- ½ teaspoon mustard seeds
- 5 to 6 curry leaves
- ½ green chilli slit
- 1 teaspoon urad dal split black gram
- Salt to taste
Instructions
Step 1
- Add lemon juice to the grated or cubed beetroot and toss to mix.
Step 2
- Heat ghee or oil in a small pan. When hot, add mustard seeds.
Step 3
- Once they crackle, add curry leaves and green chilli. Sauté for 1 minute.
Step 4
- Add urad dal and cook on low flame until golden.
Step 5
- Add beetroot and salt. Stir well and cook for 2 to 3 minutes on low flame until soft and tender.
Step 6
- Serve hot as a side dish or cold as a salad.
Nutrition
If you try this recipe, share a photo with #madhavishilpi • I’d love to see your creations on Instagram and Facebook.
SHARE
Cooking with beetroot is pure joy. Its deep colour, gentle sweetness and earthy aroma can lift even the simplest meal. More importantly, this Spicy Sautéed Beetroot shows how everyday food can feel both nourishing and beautiful when made with care.
Beetroot is more than a colourful vegetable. In fact, it is one of the richest natural sources of folate, fibre and antioxidants. These nutrients help your body build healthy red blood cells, support circulation and promote steady energy. When you eat more colourful plants such as beetroot, carrots and greens, you naturally reduce inflammation and support better metabolic health.
For anyone looking to balance their plate, beetroot is a wonderful addition. It supports liver health, aids digestion and adds a touch of sweetness without added sugar. Moreover, it blends easily with Indian flavours, which makes it a perfect everyday ingredient for simple, wholesome cooking.
What truly makes this recipe special is the play of spice and texture. The crackle of mustard seeds, the aroma of curry leaves and the crunch of urad dal bring the dish alive. Meanwhile, a squeeze of lemon adds brightness and balances the earthy flavour. It cooks quickly and pairs beautifully with dal chawal, millet khichdi or even a cold salad the next day.
Small sides like this make it easier to eat more vegetables each day. When food tastes good, it no longer feels like a chore but becomes something to look forward to. Over time, these small choices add up to create a plate that feels vibrant, balanced and satisfying.
So the next time you have fresh beets at home, skip the salad bowl and try this warm, spiced version instead. In the end, it is quick, colourful and full of flavour, a simple recipe that fits beautifully into an Indian kitchen and supports both taste and health.
Spicy Sautéed Beetroot
Email Share on FacebookIngredients
- 1 cup beetroot cubed small or grated (about 1 to 2 medium)
- Juice of ¼ lemon
- 1 teaspoon ghee or oil
- ½ teaspoon mustard seeds
- 5 to 6 curry leaves
- ½ green chilli slit
- 1 teaspoon urad dal split black gram
- Salt to taste
Instructions
Step 1
- Add lemon juice to the grated or cubed beetroot and toss to mix.
Step 2
- Heat ghee or oil in a small pan. When hot, add mustard seeds.
Step 3
- Once they crackle, add curry leaves and green chilli. Sauté for 1 minute.
Step 4
- Add urad dal and cook on low flame until golden.
Step 5
- Add beetroot and salt. Stir well and cook for 2 to 3 minutes on low flame until soft and tender.
Step 6
- Serve hot as a side dish or cold as a salad.
Nutrition
If you try this recipe, share a photo with #madhavishilpi • I’d love to see your creations on Instagram and Facebook.
SHARE
