Wednesday, November 19, 2008
I finally cooked some of the beets I bought from the Billy Bob guy, and ate them with some brown rice cooked with banana squash, beet greens, and garlicky chanterelles. They were pretty successful, and this was a quick and easy way of fixing them.
1-2T peanut oil
1t each cumin and black mustard seed
1 onion, thinly sliced
1 1/2t curry powder
1 serrano pepper, halved lengthwise and sliced (leave out or substitute a miler chile if you don't like hot food)
1T grated ginger
3 medium beets, trimmed but not peeled, coarsely grated
2 Roma tomatoes, cored, halved lengthwise, and sliced
A handful of coarsely chopped coriander
Fry the seeds in the peanut oil over medium-high heat for a couple of minutes, then add the onion and cook till it begins to yellow. Add the curry powder, chile and ginger and cook for another minute or two. Stir in the beets, tomato, and salt. Cook for a little while, stirring around, then cover and turn the heat down and let stew for five minutes. Take off the heat and mix in the coriander. Squirt with some lime juice before eating.