Winter Pulau with Beetroot and Cauliflower

300 grams basmati rice
2 1/2 teaspoons garam masala
Canola oil
Salt
600 grams cauliflower (half a big one), broken into bite-size florets
400 grams raw beetroot, peeled and cut into half-inch cubes
300 grams rutabaga (half a small one), or substitute parsnips or carrots, peeled and cut into half-inch cubes
1 1/4 cups coconut milk
6 cloves of garlic, peeled and roughly chopped
3/4-inch piece of ginger, peeled and roughly chopped
1 green chilli
1 teaspoon ground turmeric
1 large onion, finely sliced
2 handfuls of pomegranate seeds, to top (optional)

Preheat the oven to 425°F.  Wash the rice in a few changes of cold water until the water runs clear, then leave to soak in cold water.
 
In a large bowl, mix the garam masala, 5 tablespoons oil, and 3/4 teaspoon of salt.  Add the vegetables to the bowl and toss to coat.  Spread the vegetables in a single layer on two baking sheets.  Roast for 25 to 30 minutes, until tender and caramelized in places.
 
While the vegetables are cooking, make the sauce for the rice.  Put the coconut milk into a blender with the garlic, ginger, chilli, turmeric and 3/4 teaspoon of salt, then blend until smooth.
 
In a large pan with a tight-fitting lid, heat 2 tablespoons of oil on a medium heat.  Fry the onion for 10 minutes, then add the coconut sauce and cook for 8 minutes, stirring frequently.  Add the drained rice with 1 3/4 cups of freshly boiled water, and bring to the boil.  Put on the lid, turn the heat down to a whisper and cook for 20 minutes, until the rice is cooked through.  Take off the heat, fold through the vegetables, pop the lid back on and leave to steam for 10 minutes.  Sprinkle with the pomegranate seeds, if using.
 
Serves 4.
 
From East by Meera Sodha

Roasted Beetroot Falafel with Green Tahini Dip

Green tahini dip:

1/4 cup coarsely chopped fresh cilantro

1/4 cup coarsely chopped fresh parsley or mint

2 tablespoons tahini

1/2 cup yogurt

1/2 teaspoon ground pepper

Salt, to taste

Beet falafel:

2 cups chickpeas, soaked in water overnight

1 cup roasted beets, chopped

1 onion, diced

1 cup fresh parsley and/or cilantro

2 green chilies, chopped

4 large garlic cloves, minced

3 tablespoons tahini

2 teaspoons cumin powder

1/4 teaspoon baking soda

Salt, to taste

1 egg (optional)

For green tahini dip:

Pulse cilantro, parsley/mint, tahini, yogurt, pepper, and salt, in a food processor until similar in texture to pesto.  Gradually drizzle in water to thin, if needed, until dip is light green and the consistency of sour cream.

For beet falafel:

Drain and rinse the chickpeas well.  Add them to the bowl of a food processor, along with roasted beets, onion, parsley/cilantro, green chilies, garlic, tahini, cumin, baking soda, and salt, and egg if desired, and pulse until mixture is coarse and holds together when pressed.

Transfer mixture to a bowl.  With damp hands, shape into about 20 2-inch flattened balls.  These can be refrigerated for 30 minutes if you wish.

Heat oil over medium heat.  Fry about 4 balls at once for a few minutes on each side, or until golden brown.  Drain on paper towels.

Drizzle falafel balls with green tahini dip.  Can be garnished with cucumber and cilantro, with lemon juice squeezed over.  Sprinkle with some ground pepper.

Serves 4-6.

From MyGingerGarlicKitchen.com with minor changes

To make tahini paste:

1 cup sesame seeds

2 tablespoons olive oil, or as needed

Toast raw sesame seeds until they are lightly colored and fragrant, about 5 minutes.  Place the sesame seeds in a grinder and grind until the sesame seeds form a crumbly paste.  Add 2 tablespoons olive oil and process for 1 minute or until the mixture forms into thin and fairly smooth paste.  Add more oil if needed.  Transfer the tahini to an airtight container and store it in the refrigerator for a month or longer.  If the mixture separates, stir the tahini to redistribute the oil.

Beet and Cucumber Raita

2 medium beets
1/2 teaspoon kosher salt
2 cups full-fat yogurt
2 small cucumbers, peeled and cubed
8 fresh mint leaves (optional)

Steam beets in Instant Pot (or pressure cooker):
Pour 1 cup of water into the pot of the Instant Pot and place the trivet in the pot.  Place the beets on the trivet.  

Secure the lid and set the pressure cooker to release to sealed position.  Cook on high pressure for 15 minutes.  Let the pressure release naturally; this will take about 10 minutes.  Open the Instant Pot and, carefully, transfer the beets to a plate or cutting board.  Let cool.  When cool enough to handle, peel the beets and cut into 1/2-inch cubes.

Make the raita:
In a medium bowl, whisk together yogurt and salt.  Stir in cucumber.

Add the beets to the raita, stir to combine, and  garnish with the mint.  Store in an airtight container in the refrigerator for up to 3 days - serve chilled.

Serves 4.

From Ministry of Curry blog

Rainbow Root Raita

2 cups (480 grams) plain full-fat yogurt
1 cup cold water
1 teaspoon fine sea salt
1/2 teaspoon ground pepper
1/2 cup (35 grams) peeled and grated carrot
1 cup (100 grams) peeled and grated beets
2 tablespoons thinly sliced scallion (white and green parts)
1 tablespoon vegetable oil
1/2 teaspoon black mustard seeds
5 to 6 curry leaves, preferably fresh
1/2 teaspoon grated peeled fresh ginger

In a large bowl, whisk together the yogurt,water, salt, and pepper.  Taste and adjust the seasoning, if necessary.  Add the grated vegetables and the scallions, but don't mix them just yet.

In a small skillet, heat the oil over medium-high heat.  Add the mustard seeds and curry leaves (be careful, as the mustard seeds will sizzle and pop when they hit the hot oil).  Swirl the oil gently until the seeds stop sizzling and the leaves crisp up but are still green, 30 to 45 seconds.  Remove from the heat and add the ginger to the hot oil, stirring for 10 to 15 seconds.  Pour the seasoned oil mixture with the seeds, leaves, and ginger over the yogurt and vegetables in the bowl and stir until just blended.  Serve immediately.

Makes 6 to 8 side servings.

From Season by Nik Sharma

Beetroot Shami Kebabs

550 grams raw beetroot
225 grams soft paneer, preferably homemade
2 tablespoons lemon juice
1 1/2 inches ginger, peeled and grated
3 cloves garlic, minced
2 green chillies, finely chopped
1 teaspoon garam masala
1 1/2 teaspoons salt
4 tablespoons chickpea flour/besan
30 grams fresh coriander, finely sliced
1 medium egg, or egg substitute (such as 2 tablespoons arrowroot mixed with 2 tablespoons water), or omit

Canola oil

Trim the tops and tails from the beetroot, place in a pan of cold water on a medium heat, bring to a boil and cook until tender and a knife slides easily through them.  Depending on their size, this could take from 40 minutes to 1 hour.  Drain and leave to cool, then slip the skins off using your fingers or the back of a knife (wear rubber gloves if you don't fancy having pink hands).  Mash the beets as finely as you can.

Pop the beetroot mash into a frying pan over medium heat and stir-fry for about 5 minutes.  Crumble the paneer into the beetroot, add the lemon juice, ginger, garlic, green chillies, garam masala and salt, and stir for another couple of minutes.  Take the pan off the heat, add the chickpea flour and coriander, and mix really well.  Leave the mixture to cool down, then add the egg and mix thoroughly.  

Lay a sheet of greaseproof paper or foil on a flat surface.  Take an egg-sized bit of the mixture, roll it into a ball, then flatten it into a patty around 2 or 2 1/2 inches in diameter.  Place on the foil and repeat with the rest of the mixture, to make about 18 kebabs in total.

Put a teaspoon of oil into a non-stick frying pan on a high heat.  When hot, add 4 kebabs and fry for around 1 1/2 minutes on one side.  Turn and fry for another 1 1/2 minutes or until crispy.  Repeat with the rest, then transfer to a serving plate.  

Makes 18, serves 6.

From Fresh India by Meera Sodha, with very minor change

Note: Can be served with raita, or with tamarind chutney. 

Red Winter Minestrone with Winter Greens Pesto

For the Winter Greens Pesto (makes more than you need for soup):

Greens from 1 bunch beets

Greens from 1 bunch turnips

1 bunch kale

2/3 cup extra-virgin olive oil

2 cloves garlic

1 ounce parmigiano-reggiano cheese

1/2 teaspoon kosher salt

Make Pesto:

Bring a large pot of salted water to a boil and set up a large bowl full of ice water.  Strip the beet greens, turnip greens, and kale from their coarse stems and wash them well.  Put each bunch, one at a time, into the boiling water, and cook until they turn bright green and fairly limp.  Use tongs to transfer immediately to the ice bath (where they can all swim together.)

Remove from the ice bath and squeeze out as much moisture as possible.  Puree the greens, olive oil, garlic, cheese, and 1/2 teaspoon of salt in a blender.  Taste and adjust seasoning, then reserve in the refrigerator, covered directly on the surface with plastic wrap.

For the Red Winter Minestrone:

1/4 cup + 2 tablespoons extra virgin olive oil (divided)

1 white onion, finely diced or grated

2 roma tomatoes, or two canned tomatoes, finely chopped or grated (leave out skins if using fresh)

4 cloves garlic, minced

1 handful parsley leaves

1 pinch chili flakes

1 bay leaf

1 teaspoon minced rosemary leaves

Kosher salt

1 leek, white and light green parts, cut into 1/2″ wide half-moons and well-washed

1 medium carrot, peeled and cut into 1/8″ thick circles

1/2 pound turnips, peeled and cut into 1/3″ cubes

1/2 pound beets, peeled and cut into 1/3″ cubes

1 cup dry white wine

Handful of green beans, cut into 1″ lengths

2 cups canned or cooked white beans (cannelini or similar) – reserve canning liquid or 3 cups of the cooking liquid if you cooked them yourself

Lemon juice (optional)

In a big soup pot, heat 1/4 cup of the olive oil over medium-high heat.  Add the onion, tomato, garlic, parsley, chili flakes, bay leaf and rosemary and 1/2 teaspoon kosher salt.  Cook, stirring occasionally, for about 5 minutes, then reduce the heat to medium-low.  Keep cooking until you’ve got a well-caramelized, somewhat uniform base (sofrito).  This will probably take at least 20-30 minutes.

Add the remaining 2 tablespoons of olive oil, and the leeks, carrot, turnips and beets.  Raise heat to medium-high again.  Cook, stirring occasionally, for 5 minutes.  Add the white wine and deglaze (scrape) the bottom of the pot with your spatula to dislodge any delicious browned bits.  Cook for 2 minutes to boil off most of the alcohol.  Add the green beans, white beans, and 3 cups of the bean cooking liquid and 2 cups of water (or, failing that, 5 cups of water).  Bring to a boil, reduce to a simmer, and cook for a few more minutes.  Taste and adjust seasoning.  It will certainly need more salt, and you might also like a squeeze of lemon juice.

Divide among heated bowls and serve with a generous dollop of the winter greens pesto, which can be stirred in.

Serves 4.

From Herbivoracious.com

Beet and Bean Burgers

3 large red beets (about 1 pound)

1/2 cup brown rice (not cooked)

1 medium yellow onion, diced small

1 tablespoon cider vinegar

1/4 cup old-fashioned rolled oats

2 (15.5-ounce) cans black beans

1/4 cup prunes, chopped into small pieces

1 tablespoon extra-virgin olive oil

2 to 3 teaspoons regular or smoked paprika, to taste

2 teaspoons brown mustard

1 teaspoon cumin

1 teaspoon coriander

1/2 teaspoon dried thyme

1 large egg (optional)

Salt and pepper

First, cook the beets: Heat the oven to 400°F. Wrap the beets loosely in aluminum foil and roast until easily pierced with a fork, 50 to 60 minutes. Set aside to cool.

Cook the rice while the beets roast:  Bring a 2-quart pot of water to a boil. Salt the water generously and add the rice. Reduce the heat to a simmer and cook the rice until it's a little beyond al dente. You want it a little over-cooked, but still firm (not completely mushy). This should take about 35 to 40 minutes. Drain the rice and set it aside to cool.

Heat a teaspoon of olive oil in a skillet over medium heat. Add the onions and a pinch of salt. Stir the onions every minute or two, and cook until they are golden, 10 to 12 minutes.  Add the cider vinegar, scraping the bottom of the pan.  Continue to simmer until the cider has evaporated and the pan is nearly dry again. Remove from heat and set aside to cool.

Process the oats in a food processor until they have reduced to a fine flour. Transfer to a small bowl and set aside.

Drain and rinse one of the cans of beans and transfer the beans to the food processor. Scatter the prunes on top. Pulse in 1-second bursts just until the beans are roughly chopped — not so long that they become mush — 8 to 10 pulses. Transfer this mixture to a large mixing bowl. Drain and rinse the second can of beans and add these whole beans to the mixing bowl as well.

Use the edge of a spoon or a paper towel to scrape the skins off the cooled roasted beets; the skins should slip off easily. Grate the peeled beets on the largest holes of a box grater. Transfer the beet gratings to a strainer set over the sink. Press and squeeze the beet gratings to remove as much liquid as possible from the beets.

Transfer the squeezed beets, cooked rice, and sautéed onions to the bowl with the beans. Sprinkle the olive oil, brown mustard, 2 teaspoons of smoked paprika, cumin, coriander, and thyme over the top of the mixture. Mix all the ingredients until combined. Taste the mixture and add salt, pepper, or any additional spices or flavorings to taste. Finally, add the oatmeal flour and egg (if using — it helps hold everything together, but isn't 100% necessary), and mix until you no longer see any dry oatmeal or egg.

Refrigerate the burger mixture 2 hours, or up to 3 days, before using. 

Shape the burger mixture into patties.  Heat a cast iron skillet over high heat. Add a few tablespoons of vegetable oil to completely coat the bottom of the pan. When you see the oil shimmer and a flick of water evaporates on contact, the pan is ready.

Transfer the patties to the pan. Cook as many as will fit without crowding.  Cook the patties for 2 minutes, then flip them to the other side. You should see a nice crust on the cooked side. If any pieces break off when you flip the burgers, just pat them back into place with the spatula. Cook for another 2 minutes, then cover the pan and reduce the heat to medium-low. Cook for 4 more minutes until the patties are warmed through.

Makes about 6 burgers.

From TheKitchn.com, with minor changes

Recipe note:  Burgers can be frozen raw or cooked. Wrap each burger individually in plastic or between sheets of parchment paper, and freeze. Raw burgers are best if thawed in the fridge overnight before cooking. Cooked burgers can be reheated in the oven, a toaster oven, or the microwave.

Bombay Chutney Sandwich

1 teaspoon chaat masala
1/2 teaspoon red chilli powder
1/2 teaspoon ground cumin
12 slices white bread or Dainty Tea-Sandwich Bread
40 grams butter, softened
6 tablespoons Cilantro and Mint Chutney
250 grams new potatoes, boiled in skin, peeled, and sliced 2.5 mm (1/10 inch) thick
1/2 cucumber, peeled, and sliced 2.5 mm thick
2 beets, boiled, peeled, and sliced 2.5 mm thick
50 grams chopped cilantro
50 grams Sev (crisp chickpea vermicelli) (optional)

Mix together the chaat masala, chilli powder, and cumin.

Butter a slice of bread on one side.  Spread with 1/2 tablespoon of the chutney, then add a layer of sliced potatoes and sprinkle with the mixed spices.  Top with a layer of cucumber.

Butter another slice of bread on both sides and spread chutney on one side.  Place chutney-side-down on top of the cucumber layer, then spread more chutney on the top side of the bread.  Now add a layer of sliced beet, sprinkle with cilantro and then the spice mix, and add the sev, if using.

Butter a third slice of bread on one side and place butter-side down on top of the beet layer.  Cut off the crusts if you wish and cut the sandwich into halves or quarters.  Repeat to make another three sandwiches.

Serves 4.

From Spice at Home by Vivek Singh

Bubble-and-Squeak Cakes with Beet Relish

Beet relish:
2 cooked beets, peeled and diced
2 tablespoons finely chopped onions
1 tablespoon honey
1 tablespoon cider vinegar

Cakes:
2 pounds of potatoes, peeled and cut into even-size pieces
3 tablespoons butter
1 cabbage, shredded
6 scallions, finely chopped
2 to 3 tablespoons whole wheat flour
Olive oil

To make the relish: Put the diced beets into a bowl.  Stir in the onion, honey, and cider vinegar, and season with salt and pepper.  Set aside for at least 30 minutes, until needed - this relish improves with keeping.  Relish can be made several hours in advance if convenient.

Meanwhile, cover the potato pieces in boiling water and cook for about 20 minutes, or until tender.  Drain and mash with the butter.

Put the cabbage in 1 inch of boiling water, cover, and cook until tender - about 6 minutes.  Drain well, then add the cabbage to the potatoes, along with the scallions and some salt and pepper.

Form the mixture into 4 large, flat cakes.  Just before you want to serve the cakes, coat them all over in flour, then immediately pan-fry in sizzling hot olive oil until browned and crisp on both sides, flipping them over to cook on the second side.

Serve at once, topping each one with a spoonful of beet relish.


Serves 4.

From Veggie Chic by Rose Elliot