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Roasted Beets with Coconut Milk, Curry Leaves, and Indian Spices Gluten-Free Recipe
Servings 8
Ingredients
- 12 medium red beets, rinsed and ends trimmed
- 4 medium gold beets, rinsed and ends trimmed
- 4 tablespoons canola oil
- 15 curry leaves
- 1 shallot, thinly sliced
- 1 serrano chile, seeded and thinly sliced
- 1 (13.5-ounce) can coconut milk
- 6 tablespoons white wine vinegar
- Kosher salt
- 1 teaspoon cumin seeds
- 1 teaspoon nigella seeds (optional)
- 1 teaspoon yellow mustard seeds
- 1 teaspoon black mustard seeds
- 1/2 bunch cilantro, coarsely chopped, for garnish (optional)
Instructions
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Preheat the oven to 400°F. Place the beets in a large baking dish, cover tightly with foil, and roast until the beets are easily pierced with a knife, about 1 hour. Let cool.
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In a sauté pan over medium heat, warm 2 tablespoons of the oil and sauté the curry leaves, shallot, and chile, stirring occasionally, until the curry leaves are crispy, 3 to 4 minutes. Add the coconut milk, bring to a simmer, then cook until reduced by one-quarter, about 10 minutes. Add 4 tablespoons of the vinegar and season with salt. Let cool.
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Keeping the red and gold beets separate, peel and cut them into 1-inch pieces.
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Put 4 teaspoons of the vinegar, 1/4 teaspoon salt, and the red beets in a large mixing bowl and toss.
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In a separate mixing bowl, add the remaining 2 teaspoons vinegar, 1/4 teaspoon salt, and the gold beets and toss. Let macerate for 30 minutes.
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Add two-thirds of the coconut milk marinade to the red beets and toss. Add the remaining marinade to the gold beets and toss. Let both marinate for at least 30 minutes.
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In a small pot, combine the remaining 2 tablespoons oil and the cumin, nigella, and yellow and black mustard seeds and cook over low heat until the cumin is lightly browned, about 3 minutes. Remove from the heat and let cool to room temperature.
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To serve, place the red beets on a platter and top with the gold beets. Spoon the seed mixture over the beets and garnish with the cilantro.