March 5, 2013 By Shauqeen Mizaj

Let Beet Root for You


Steamed Beet Cake

I fumbled through the vegetable bin located at the base of my refrigerator in the hope of finding something that would add to the filling for my daughter’s sandwiches and found two round brown beets staring back at me. Sorry!! I shut the door simply ignoring them and continued with my chores. I kept wondering if this would be happening to all those purple coloured vegetables in the world. I really don’t know whether beetroots falls into  which category –  a fruit or a vegetable. We often neglect beets either because we are unable to formulate an exciting recipe with it or consider it useless and uninteresting without knowing its utility. Kids also dislike it due to its bitter taste.

But beets are consumed widely all over the globe boiled or shredded, roasted or eaten raw along with other vegetable salads. It is also used in vegetarian dishes and even in desserts. Did you know that beets contain potent antioxidants and nutrients important for cardiovascular health? It reduces the concentration of hemocysteine which is harmful to blood vessels and thus contributes to the development of heart diseases; stroke etc. Adding to the beauty side is the fact that fresh beetroot juice or pulp when applied to your cheeks and lips can reward you with a fairer look and rosy lips. Here is a simple dessert recipe using beetroot which you will surely love. Whether it is welcoming guests for a party or putting your feet up for a cosy evening tea in your living room, this recipe brightens up every occasion; is easier to prepare and tastes great too leaving you wanting for more.

Beetroot – 1 medium
Condensed milk – ¼ tin
Milk – 2 tablespoons
Sugar – 5 tablespoons (quantity of sugar may be altered according to your wish )
Vanilla essence – ½ teaspoon
Eggs – 4
Ghee – ½ teaspoon
Almonds for garnishing

• Peel and finely chop the beetroot and cook till done. Grind to a fine paste and keep aside.
• Blend well the eggs, sugar, condensed milk, milk, vanilla essence and the beetroot paste together in a blender for 5-6 minutes.
• Add half teaspoon ghee to a non stick saucepan when it is hot and pour in the mixture. Sprinkle sliced almonds all over. Cover and cook it for 25 -30 minutes.
• Make sure to open the lid only when it is cooled as it may ruin the texture of the cake.
• Cut into any desired shape and it is ready to serve.

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