Beets take a mere 15-20 minutes to prepare when you steam them instead of roasting! The earthiness of the beets pairs well with the smokiness of curry and turmeric, while the sweetness of the honey and pop of acid from the lemon juice balances the flavor combo.
Why (the science): Anthocyanin, the reddish-blue pigment found in beets, is a powerful anti-carcinogenic and anti-angiogenic (prevent the formation of tumors). Eat your beets!
3 large beets, stems and leaves removed, quartered
6 oz. 0% Plain Greek Yogurt
1 teaspoon curry powder
1 teaspoon honey
1 teaspoon lemon juice
½ teaspoon garlic powder
½ teaspoon turmeric
Dash of salt
Dash of cayenne pepper (optional)
How (your directions):
Fill a large fry pan with an inch of water and the beets and bring to a boil. Cover with a lid, set heat to low, and simmer until fork tender, about 15 minutes.
Meanwhile, make the curry yogurt sauce by combining the rest of the ingredients.
When beets have finished cooking, remove them from the water to a bowl to cook.
Hint: If making this around the Easter holiday, save the ruby red water to naturally dye eggs! Add baking soda to the water, and it turns from red to blueish-purple! Add vinegar or lemon juice to take it back to red J
Once beets are cool enough to handle, peel off the skin with a sharp knife.
Serve beets warm or cold with the curry yogurt sauce and a garnish of fresh mint, or with a big green arugula salad.