Beetroot, the word invokes the images of a plump, deep-red tuber we so often come across in the market. None can deny that the most enthralling aspect of the beetroot is its rich color. Widespread methods of including beetroots in the diet the world over are- cooking them into a yummy vegetable dish, pickling them, utilizing them in salads and even making soup. Cold borscht, a beet soup from eastern part of Europe is a highly relished delicacy. 
The health benefits of including beetroots in the diet were known since the days of the Roman Empire. The Romans advocated the use of beetroot as a remedy for constipation and fevers. Beetroot juice is even deemed to have aphrodisiac properties. The boron content in beetroots is very high and this mineral is imperative in the formation of human sex hormones. In addition, beetroot is packed with carotenoids and flavenoids that are known to possess antioxidant activity, folic acid, iodine, phosphorus, Vitamins A,B and C and many substances that are benefcial for our health.
Although there are many benefits of eating beetroots, many people do not really like to eat them. However, there is no harm in trying to tempt such people into eating beetroots by trying out simple yet tasty beetroot recipes. One such recipe straight from my mom’s kitchen is that of beetroot cutlets. An easy, no-fuss and quick recipe that turns out yummy cutlets that none can refuse even though they may hate beetroots. So here is how the recipe goes,
Ingredients:
Beetroot (peeled and grated) – 1 medium-sized
Potatoes (boiled, peeled and mashed) – 2 medium-sized
Garlic clove (finely chopped) – 1 large
Green chillies (finely chopped) – 2 nos.
Green coriander (finely chopped) – 1 tablespoon
Curry leaves – 6-8 nos.
Lemon juice of one large lemon
Oil- 4 tablespoons
Salt to taste
A pinch of sugar
Semolina (suji/rawa) for coating
Method:
1.)Heat 2 tablespoons oil in a saucepan. Set the flame to medium.
2.)Add the chopped garlic, green chillies and curry leaves. Fry until you get the aroma of the ingredients.
3.)Now add the grated beetroot and fry for 2 minutes.
4.)Add salt and sugar. Fry for another 2 minutes.
5.)Now remove from the flame, add lemon juice and chopped coriander. Mix well.
6.)Now add the mashed potatoes and mix well.
7.)Make small discs of medium thickness out of the mixture and roll them in semolina. (The recipe gives 8-10 small cutlets).
8.)In a frying pan, take the remaining oil and shallow fry the cutlets until golden brown on both sides. (If you want you can deep-fry the cutlets as well.)
9.)Serve hot with spicy mint and coriander chutney or tomato ketchup.
Image: Ngfl
