How to Cook: Steam whole beets (with skins, roots, stem ends,
and all) until just tender (the skins will blister a little bit and
they will pierce fairly easily with a fork or knife). Depending on size
(I cut the large ones in half) they will take about 25-30 minutes to
cook. Test one beet by running it under cold water and removing the
skins. The skin should easily slide off. If not, cook the beets a
little longer (be sure there is enough water in there so they do not
scorch). When done, remove the skins from all the beets and cut off the
root and stem ends. 2 lbs of beets will make about 4 cups of cooked
beets. For a one-day fast, you will need 3-5 pounds of beets. Just cook
them all up in the morning or the night before.
Serving Suggestions:
- Cut cooked beets into slices or ½” cubes and drizzle with lemon juice and pepper.
- Make a Black Salt
Lassi to enjoy with your beets: Blend in a blender 1 cup low-fat plain
yogurt, ¼ teaspoon black salt, and 2-3 ice cubes. Add more salt if
desired.
- Mash beets and mix with ground cardamom, pepper, little black salt and lemon juice.
- Grate raw, peeled beets. Garnish with lemon juice, chopped cilantro, pepper
- DAIKON RADISH: Peel and slice into sticks (like carrot sticks). Sprinkle with black salt. Great for snacks.
- COOKED DAIKON: Steam whole (or in big chunks) and then peel. Slice
or chop as desired. Add lemon juice and black salt, maybe a little
cilantro.
- RADISHES & RICE: a great combination. Use 1 cup basmati rice to
2 cups water. Bring water to a boil, add the washed and well drained
rice, 1 bunch of red radishes (whole or chopped), 1-2 tsp. turmeric, ½ tsp. pepper, and about ¾ tsp. black salt.
You can add other seasonings too (poppy seeds, celery seeds, green
chilies). Return to boil, cover, turn to low, and let steam for 10
minutes. Keep covered, remove from heat, and let stand another 5-8
minutes.
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