Beets, fennel and orange salad

I have a love-hate relationship with beets. I loved beets in this salad - it screams SUMMER!

Source: The kitchn

Serves 3

2 valencia oranges, peeled and de-pith

1 bulb fennels, fronds removed

1 tbsp fennel fronds, chopped

2 small beets, peeled and grated, I used my food processor

1 tsp orange zest

3 tsps extra virgin olive oil

Kosher sea salt

Freshly ground pepper

3 tbsp orange juice

1. Thinly slice the fennel bulb. Toss slices with fennel fronds, salt, pepper, 2 tbsps of orange juice, 2 tsps of olive oil and set aside.
2. Combine grated beets with 1 tbsp orange juice and 1 tsp olive oil. Set aside.
3. Slice oranges into 1/4" thick slices.
4. On a serving plate, arrange a layer of oranges, topped seasoned fennel followed by beets. Serve at room temperature.

Sweet and spicy golden beets

Serves 4

5 small yellow beets, peeled and cubed into 1/2" pieces

1 tsp cumin seeds

2 green peppers, chopped

1 large red onion, chopped

1 can of diced tomatoes

3 cloves of garlic, chopped

1-2 tsp crushed red pepper

1 tsp all purpose flour

salt to taste

1. Steam cubed beets for 15 mins until you find the pieces easy to penetrate with a fork. Heat oil in a pot, add cumin and a 1/2 min later add garlic. Once the garlic is lightly cooked, add onion, sliced peppers and salt. Cook until onions are slightly browned and translucent.
2. Add flour and crushed red pepper. Saute for 1/2 a minute.
3. Add beets, tomato and salt if needed. Bring to a simmer, cover and cook for another 10 mins over a low flame.
4. Serve with roti.

Red Greens

Serves 4

1 red beet peeled and cubed into 1/2" pieces

Corresponding stalks cut into 1/2" pieces

Beet greens (greens attached to the beet root) chopped

1/2 cup dessicated coconut soaked in 1/4 cup hot water

4-5 red chillis, roasted in oil until it plumps up

1/4 tsp tamarind concentrate

1tsp ghee

3-4 garlic cloves crushed with their skins on

Pressure cook the beets, greens, stalks, salt to taste and 1 cup of water for about 10 mins until the beets are tender. Grind coconut, chillies, tamarind, salt to taste and water as required to create a smooth paste. Add the paste to the simmering beets and cook for about 10 more mins. Finish with a tadka of garlic cloves browned in ghee.

Source: Past, Present and Me food blog