1teaspooncoriander,(see notes for other spice options)
1teaspoon lemon,freshly squeezed
pinchHimalayan pink salt
Instructions
Prep the Beets
Cut the stem and tips off the beets and use a vegetable peeler to peel them. Chop into bite-sized pieces.
Cook the beets: Choose one of the following 2 methods:
Steam in the saucepan: Place prepared beets in a saucepan with a fitted lid. Add 1cup water and bring to a boil. Reduce heat to low, add a pinch of salt, and cover. Cook for 20-25 minutes until beets are tender.
Steam in a steamer: Place prepared beets in a steamer basket that fits in a pot with a lid. Bring 2 cups water to a boil, and place steamer basket inside. Reduce heat to low, and cover. Cook for 20-25 minutes until beets are tender.
Prepare spiced ghee
Add ghee to a small skillet on medium-low heat (big enough to hold the beets).After the ghee is hot, add coriander powder, and sizzle for 20-30 seconds to release the flavor and aroma. Do not burn the coriander. It would happen quickly.
Add steamed beets and a sprinkle of salt, and toss well to coat with spiced ghee. Allow a couple of minutes to reheat the beets if necessary.
Finish the dish
Transfer to a serving dish. Finish with fresh lemon juice
Notes
Make this vegan!
Substitute the ghee for olive oil.
Substitute the coriander with another spice
1 teaspoon cumin powder or cumin seed
1 teaspoon fennel powder
pinch of black pepper
Whole seed or powder?
Spices like coriander, fennel, black pepper, and cumin are available for purchase in both seed and powder form.There are few cases where coriander, black pepper, or fennel seed is used whole in cooking, but cumin seed is often used whole.For the freshest spices, and the longest shelf life, I purchase the seeds of these spices, and then grind them into powder in smaller quantities.To grind a seed into a powder, reserve an electric coffee grinder for this use, and don’t use it for coffee.