Indian-Style Spiced Beets - Easy

Turn your beet-haters into beet-lovers with this flavorful side dish!


Most of the time, the haters are turned off by the earthiness of beets.  The spice mixture, which refers to flavor, not heat, manages to nicely disguise the earthiness.  If you normally don't care for beets, give this version a try.   I bet you change your mind.

The jury is still out as to whether fennel seeds work in this dish.  Half my family loved it, the other half was like *meh*.   So I left it optional.

Indian-Style Spiced Beets - Easy
Adapted from Bon Appetit
Yield:   4 Servings

2 (14.5 oz.) cans whole baby (tiny) beets or quartered beets
2 Tbl. olive oil
1/4 tsp. each whole coriander, mustard, and cumin seeds
1/4 tsp.  fennel seeds (optional)
1 bay leaf
1/2 tsp. kosher salt
2 Tbl. finely chopped parsley leaves, for garnish

Drain beets.  Rinse with cold running water and drain again thoroughly.  If using whole baby beets, halve the small ones and quarter the larger ones.  Set aside.

Heat oil in a saute pan over medium-low heat.  Combine the seeds and bay leaf in a small bowl; add mixture to the hot oil. 

Stir spices continuously for 30 seconds (caution: mustard seeds might attempt to pop and escape), then add beets.  Continue to stir continuously for another minute or until beets are hot. 

Sprinkle salt evenly over beets, then remove pan from heat.  Remove and discard bay leaf.  Transfer beets to a serving bowl. 

Garnish with parsley leaves, if using.  Serve hot or allow to cool slightly.

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