(Photo by Jennifer Olson)
Beet Sabji is a delicious vegetarian recipe with Ayurvedic properties that can help heal from within.
Gluten free, vegetarian
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Serve with Fresh Green Chutney.
Ingredients
- 2 tablespoons Homemade Ghee or sunflower oil, divided
- 4 medium carrots cut into small circles
- 2 yellow beets scrubbed and cut into triangles or ½-inch cubes
- 1 daikon radish cut into half-moons
- 1 bunch bitter dark greens turnip, kale, collard or beet greens
- 1-inch piece fresh turmeric, minced; or
- 1 teaspoon turmeric powder
- 1-inch piece fresh ginger minced
- 1 tablespoon cumin seeds
- 1 tablespoon ground coriander
- Pinch of hing powder (asafoetida powder)
- ½ teaspoon Himalayan pink mineral salt
- 1 bunch fresh cilantro leaves finely chopped
Instructions
- In a wok or large skillet, heat 1 tablespoon ghee. Stir-fry carrots, beets and daikon pieces for 1 minute; then cover and cook for 5 minutes. Uncover, stir and test for tenderness. Cook up to another 5 minutes, if needed.
- When vegetables are almost softened to desired texture, add dark greens, cover and sauté until greens start to wilt.
- Meanwhile, in a small pan, heat remaining 1 tablespoon ghee. When ghee is hot but not smoking, reduce heat and add turmeric, ginger and cumin seeds. Heat until cumin seeds turn brown. Stir in coriander and hing powder.
- Toss ghee mixture with vegetables. Stir in salt and cilantro. Serve Sabji in bowls garnished with Fresh Green Chutney.
Notes
PER SERVING (about 1 cup): 143 cal, 4g fat (1g mono, 0g poly, 3g sat), 10mg chol, 171mg sodium, 25g carb (8g fiber, 12g sugars), 3g protein
