Seriously Spiced Beetroot Recipe from Saffron Tree

spiced beetroot

grated beetroot tossed in finely chopped onions and spices


250g beetroot, grated
1 tbsp. oil
1 small onion, chopped
Quarter tsp cumin seeds
Quarter tsp mustard seeds
Quarter tsp ground turmeric
1 green chili, slit and deseeded
1 tbsp. curry leaves (dry will do)
Salt to taste (approx. Quarter tsp)


  • 1. Heat oil in a pan.
  • 2. Add the mustard and cumin seeds. Fry for a few seconds until the mustard seeds splutter.
  • 3. Add the slit green chili and curry leaves. Fry for a few seconds.
  • 4. Add the chopped onions. Fry until light brown.
  • 5. Add the turmeric. Sauté for a min.
  • 6. Add the grated beetroot. Toss well and cook on medium heat for 2-3 mins uncovered.
  • 7. Add salt. Cook for a further 2 mins.


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Shortlisted for the Great British Food Awards 2019
Deliciously Yorkshire Taste Awards 2019