Best 3 Curried Beets Recipes

**Curried Beets: A Unique and Flavorful Culinary Experience**

Embark on a culinary adventure with our curated collection of curried beets recipes. These delectable dishes transform the humble beet into a vibrant and flavorful centerpiece. From classic Indian curries to innovative salads and even a sweet and tangy chutney, our recipes offer a diverse range of culinary experiences. Whether you're a seasoned cook or a novice in the kitchen, our easy-to-follow instructions and step-by-step guides will help you create restaurant-quality curried beet dishes at home. Get ready to tantalize your taste buds and impress your dinner guests with these exceptional culinary creations.

Let's cook with our recipes!

CURRY ROASTED BEETS

Curry Roasted Beets image

Among the numerous ways to prepare beets, these curry roasted beets are of the most interesting. They make a nice addition to a salad bar or can be a side to pasta or fish.

Provided by Jamie Geller Test Kitchens

Categories Vegetable Side

Time 55m

Yield 4

Number Of Ingredients 9

Ingredients

6 medium beets
Salt
2 cloves garlic, crushed
2 tablespoons plain yogurt
2 tablespoons mayonnaise
4 teaspoons curry powder
3 tablespoons fresh lemon juice
10 tablespoons olive oil
4 tablespoons chopped celery or cilantro

Steps:

1. Preheat oven to 375. 2. Wash, trim and wrap beets individually in foil. Place in a shallow pan and roast until tender about 45 minutes. Set aside to cool. 3. Mix dressing by combining all ingredients except oil. When all ingredients are smooth, whisk in the oil and set aside. 4. Unwrap the beets, and rub away skin. Slice into wedges and set into your dish. 5. Spoon curry sauce over the beets and serve at room temperature. Tip: This recipe can be doubled or tripled

Nutrition Facts :

CURRIED EGG SALAD WITH PICKLED BEETS

Curried Egg Salad with Pickled Beets image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

10 large eggs
1 tablespoon curry powder
1/3 cup mayonnaise
1 tablespoon yellow mustard
Kosher salt and freshly ground pepper
2 small celery stalks, chopped (about 1/2 cup), plus celery leaves for topping
2 tablespoons chopped fresh chives, plus more for topping
4 slices pumpernickel bread, toasted and halved
8 Boston or butter lettuce leaves
1/2 cup thinly sliced radishes
1 1/2 cups alfalfa sprouts
1 16-ounce jar pickled beets, drained and chopped

Steps:

Put the eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil, then reduce the heat and gently simmer 10 minutes. Fill a large bowl with ice water. Drain the eggs and transfer to the ice water; let cool 5 minutes. Peel and chop the eggs and transfer to another large bowl.
Meanwhile, toast the curry powder in a small dry skillet over low heat, stirring often, about 1 minute. Let cool. Sprinkle over the eggs and add the mayonnaise, mustard, 1/2 teaspoon salt and a few grinds of pepper. Gently stir to combine. Stir in the chopped celery and chives.
Top the bread with the lettuce leaves, then the egg salad, radishes and sprouts; sprinkle with the celery leaves and more chives. Serve with the beets.

Nutrition Facts : Calories 450, Fat 28 grams, SaturatedFat 6 grams, Cholesterol 473 milligrams, Sodium 903 milligrams, Carbohydrate 31 grams, Fiber 6 grams, Protein 20 grams, Sugar 11 grams

CURRIED BEETS

Curried Beets image

Yield serves 6 to 8 generously as an appetizer

Number Of Ingredients 9

Ingredients

1/4 cup expeller-pressed vegetable oil
1 medium yellow onion, finely diced
1/2 cup finely julienned fresh ginger
2 tablespoons garam masala
1 dried red chile, such as de Arbol
3 pounds small beets, 2 to 3 inches in diameter, stems trimmed, peeled, and quartered lengthwise
2 tablespoons kosher salt
1/2 cup distilled white vinegar
Crème fraîche (page 224) and nigella seeds (sometimes mislabeled black onion seeds), for serving, optional

Steps:

Heat the oil in a large heavy pot over medium heat. Add the onion, reduce the heat to low, and cover. Cook for 10 to 12 minutes, stirring occasionally, until the onion is translucent and soft but has not colored. Add the ginger, garam masala, and chile. Raise the heat to high and toast the spices for about 1 minute, stirring the whole time. Add the beets, 5 cups water, and the salt, and bring to a boil. Reduce the heat and simmer for 15 to 20 minutes, until the beets are just tender. Remove from the heat and add the vinegar. Adjust the seasoning and remove the chile.
Serve in warm bowls as is or garnished with a spoonful of crème fraiche and sprinkled with nigella seeds.

Tips:

Choose the right beets: Look for beets that are small to medium in size and have a deep red color. Avoid beets that are bruised or have blemishes.
Scrub the beets well: Beets can be quite dirty, so it's important to scrub them well before cooking. You can use a vegetable brush or a clean cloth to remove any dirt or debris.
Trim the beets: Cut off the tops and bottoms of the beets, as well as any roots that may be sticking out.
Cook the beets until they are tender: You can cook beets in a variety of ways, including boiling, roasting, or steaming. Whichever method you choose, cook the beets until they are tender enough to easily pierce with a fork.
Add flavor to the beets: There are many ways to add flavor to curried beets. Some common options include adding spices, herbs, or citrus fruits. You can also add a bit of sweetness with honey or maple syrup.

Conclusion:

Curried beets are a delicious and versatile dish that can be enjoyed as a side dish, main course, or salad. They are also a good source of vitamins and minerals. With so many different ways to prepare them, there's sure to be a recipe for curried beets that everyone will enjoy.