Beet Root and Beet Greens Stir fry. Vegan Glutenfree Indian recipe

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The labor day weekend flew by, with drives to gorgeous blue lakes, visits, house search and more. And then Tuesday hit with my machine conking off! My resident dell’s windows explorer started crashing and it just became impossible to work on. So all of Tuesday went in trying to back up everything and getting some minial things to work on it. We did pick up a Macbook Pro(a long delayed gift by hubbs), but as luck would have it, the newer wider rgb gamut on the retina display, leaves the pictures looking hyper saturated/distorted/unnatural and with a fluorescent hue. I encountered the same problem with the Samsung 9 with intel 4000 chip. If someone knows about the problem with these newer displays and chip sets, please point me in the right direction to fix it or find another machine. Help!

We just bought a colorimeter to calibrate the colors. Lets see how that goes.

Gone are the days when the machine would work seamlessly right out of the box. Well it still does, but the color calibration is way off. Ah well. the search continues.

Till then I am currently editing pictures on my network dead Dell, sharing the pictures with the mac, writing the post on mac, and text chatting with(cribbing is more like it) on the phone with hubbs..

Too many pictures alert!

Cant seem to choose 🙂

We spent a day at our urban garden, harvesting some produce on the weekend. A bunch of lettuce, dino kale and beet. Also, Planted some dill and flowers on the edges. We got 4 beets from our beet plant! How cute are those pretty things:) Urban garden to table( in 12 blocks) 😉

Wash them

Washed, peeled. Stems and leaves cut. I kept some leaves for a side salad.

Pretty in pink

Add oil, heat, add mustard and cumin seeds, then dry red chilies

Add chopped beet root, stems and greens. Salt and water. Mix and cook covered.

Serve hot or cold. The beets taste just like roasted beet with a hint of spice.

Beet root and Beet greens stir fry

Recipe by Richa Hingle

Vegan, Glutenfree, soy, nut, corn free recipe

Prep time: 10 minutes , Cook time: 30 minutes

Ingredients:

4 medium beet roots, chopped
1/2 cup beet greens and stems, chopped
1 teaspoon organic canola or virgin coconut oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
2 dried red chilies
1/3 teaspoon salt or to taste
1/4 cup water
variations: add 1 clove of garlic with the red chilies

Method:

In a medium pan, add oil and heat on medium.
When hot, add the mustard and cumin seeds. Let them start to crackle.
Break open the red chillies and add and mix for a few seconds.
Add in the beet, beet greens, stems, salt and mix for a few seconds.
Add the water, mix, cover and cook on low heat until beet is tender. 25-30 minutes.
Stir every 7-8 minutes.
Top with coconut flakes or cilantro. Serve hot or cold with salad or hot as a side with Roti, daal, rice.