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Beetroot Mixed Dry Vegetable Recipe - Indian Style

Umesh is a freelance writer contributing his creative writings on varied subjects in various sites and portals in the internet.

Raw beetroot bulbs

Raw beetroot bulbs


Beetroot is one of those root vegetables which is sometimes referred as super food vegetables. They are said to improve our physical performance, reduce blood pressure, and increase blood flow. Generally, beetroot is consumed in soups or in roasted form. Frankly speaking, it is not one of those vegetables which people relish and enjoy on a regular basis but if prepared using oriental or Indian spices and also in combination of some other common vegetables, becomes much palatable and delicious. I have experimented the beetroot vegetable with common Indian spices and it came out nice in texture as well as taste. The roasted form of beetroot can be eaten solo as a starter or snack item but the spiced version prepared with some other common vegetables is quite delicious and relishable.

A little bit about beetroot

Beetroot belongs to the common group of beets like sugar beets and in US it is known as beet only. Other common names for it are table beet, garden beet, sugar beet, red beet, dinner beet or golden beet. It has generally got the red, maroon, purple or brown colour though a dirty yellow variety is also found. It belongs to the family of sugar beet but it is different from that in many respects. For example good amount of sugar is derived from the sugar beet but same can not be had from the beetroot. So the low sugar content in beetroot is one reason that it can be consumed by people who take less sugar due to health concerns.

Beetroot health benefits

Beetroot (Beta vulgaris) is a root vegetable known by different names in different places but one can simply say it as beet only.

Packed with essential nutrients, beetroots are a great source of fibre, foliate (vitamin B9), manganese, potassium, iron, and vitamin C. Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lowered blood pressure, and increased exercise performance. Many of these benefits are attributed to their high content of inorganic nitrates. As per one medical research pertaining to the year 2015, consumption of beetroot by a group of people improved their blood pressure. The researchers further found that it was due to the good quantities of nitrates present in the beetroots. They in fact suggested to take the beetroot juice regularly to control blood pressure. Beets in general and beetroots in particular contain an antioxidant known as alpha-lipoic acid. This compound may help lower glucose levels and increase insulin sensitivity. The researchers also found that external administration of alpha-lipoic acid supplements resulted in a decrease in symptoms of peripheral and autonomic neuropathy in people with diabetes.

Beetroots contain a good amount of fibre which is good for digestion and gut health. It makes sense to include beetroot in daily food intake. One cup of beetroot pieces gives about 3.8 gram valuable fibre.

Beetroots can be eaten raw also as a salad item but if prepared using some appropriate spices and with other combination vegetables, give a delicious taste and flavour. The greens with the beetroot are also eaten but that is not the matter of preference in this article.

Way of Cooking

This vegetable can be cooked in traditional way that is cooking in a pan over a stove but here, I have used microwave as one can cook the vegetables in a hassle free way. Many people are not well versed with the microwave so I will like to mention the fundamentals of cooking in it. Microwave oven has generally 4 or 5 cooking intensity ranges starting from very high to very low (very high, high, low, very low). For cooking vegetables one can use very high or high option. One of the most important thing in microwave cooking is that for making a dry vegetable one has to mix a calculated quantity of water in the vegetable before cooking and it should be sufficient to cook it and evaporate in the process and the dish becomes just dry as planned. For example in the present dish we have to add about 1-1/2 cup (each cup about 150 milli litre) water to it.

One advantage of microwave cooking is that one can cook the dish using a very little amount of oil or even with no oil as microwave basically needs only water or moisture for cooking of the food items.

Those who are not comfortable with microwave cooking can go for the traditional sauté and cook mode using their own basic culinary skills.

Ingredients for beetroot mixed dry vegetable

There are certain common vegetables which go well with beetroot and help in getting the taste of authentic Indian dry vegetables. At the same time one has to note that missing one or two vegetable ingredients will not be making any substantial change in the dish. So sometimes we have to increase or decrease the number of the vegetables for mixing. Anyway, the details of these ingredients are as below.

The quantity of the vegetables here is based on the assumption that there will be about 5 persons for lunch or dinner time and though this will be a main dish but other main items will also be there including other dishes, bread and other common accompaniments like curries, rice, yogurt, curd, sauces, pickles etc.

  • Beetroot - 3 to 4 medium sized (about 250 gram).
  • Cauliflower - about 1/4th of 1 full cauliflower or 150 to 200 gram.
  • Carrots - 1 to 2 medium sized or 150 gram.
  • Green Peas - 1 cup peeled or 150 gram.
  • Tomato - 2 numbers or 100 gram.
  • Potato (optional) - 1 to 2 medium sized or 100 gram.
  • Onion - 2 numbers for sautéing.
  • Garlic - 6 cloves for sautéing.
  • Ginger - 1/2 inch piece.
  • Green coriander leaves - 1/2 cup.
  • Cumin powder - 1/2 tsp.
  • Coriander powder - 1/2 tsp.
  • Black pepper powder - 1/2 tsp.
  • Red chilli powder (optional) - 1/4 tsp.
  • Green chilli (optional) - 1 the same number.
  • Mango powder - 1 tsp.
  • Cooking oil (optional) - 1 tbsp.
  • Milk Cream (optional) - 2 tbsp.
  • Salt to taste.


Chop onions, garlic, tomatos, green chilli, green coriander leaves and ginger separately. Keep aside. Cut all the vegetables in about 1/2 inch sized pieces. Keep all the spices ready in the requisite quantity.


Take a microwave compatible bowl of appropriate size and pour cooking oil in it. Add chopped onion, garlic and ginger to it. Heat it for 2-3 minutes and take it out. Now add all the cut vegetables (beetroot, cauliflower, carrot, green peas, tomato and potato), cumin powder, coriander powder, black pepper powder, red chilli powder, chopped green coriander leaves, chopped green chilli and salt and mix well. Add 1 cup of water and keep the bowl in microwave for cooking. It will take about 15 to 17 minutes to cook it. One important thing about microwave cooking is that as soon as the vegetable dries up it will start charring itself soon so I will advise that after 12-13 minutes during the cooking cycle one has to pause the microwave and check for this aspect. If needed a little bit of water 1-2 tbsp is to be added. This will ensure that the vegetable will not get dried up much or gets charred and does not stick to the bowl bottom. In microwave cooking, the amount of water to be added to get a true dry vegetable texture is a crucial aspect but it comes with some practice and experience and also depends on the heat settings of a particular type of microwave. You may not get this information in your microwave manual but just a few times trying some dishes like this will give a clear idea about that. I learned it after hardly two cooking sessions for preparing common Indian mixed dry vegetables. Once the vegetable is cooked just mix the mango powder and fresh cream to it and stir it with a spatula and keep back in the microwave for 1-2 minutes just like that by closing the microwave door but not putting it on. That is a technique to moisten the upper layers of the vegetable which generally get dried up in the microwave cooking. Now take out the bowl from the microwave and keep it aside. The dish is ready.

Picture of prepared Dish


Decoration and presentation

।tems required for garnishing and decoration-

1. Tomato - 1 number.

2. Cucumber - 1 number.

Scroll to Continue

3. Salad leaves - 8 to 10 leaves.

4. Cottage cheese or any other cheese as per liking - one small cube.

5. Tomato sauce - 2-3 tbsp.

The prepared dish can be kept in a flat pan and can be dressed or decorated with slices of cucumber, tomato and salad leaves. One can sprinkle grated cheese on it. For decoration lines of tomato sauce can be lined over these dressings. Like it? Take a photograph to share it with your friends.

Calorific value of the dish

Based on the calorific values of the ingredients a cup (volume about 150 ml) of this vegetable corresponds to approximately 100 calories and after excluding the optional items (like cooking oil), it comes to about 75 calories only.


  • Indian vegetable dishes generally contain some amount of chilli powder which makes it hot. Many people may not tolerate and also my not like this type of taste and they need not to add this ingredient to the recipe.
  • To bring some more sweetness in the dish about half a tsp of sugar can be added to the completed dish by mixing it well.
  • This completed dry vegetable dish can also be used as a filling for making bread sandwiches with it for enjoying a different variety of sandwich.
  • If someone is interested to prepare this dish in curry form then more water is to be added before final cooking that is at least 2 to 3 cups and it will also need some tomato pulp along with some mashed boiled potatoes to make the curry thicker.


Beetroot mixed dry vegetable prepared with Indian spices has a distinguished flavour and those who have a liking for Indian food will definitely would be relishing this dish.





This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2020 Umesh Chandra Bhatt


Umesh Chandra Bhatt (author) from Kharghar, Navi Mumbai, India on April 12, 2020:

SKMUNSHI, thanks for your comment. Highly appreciate.

Umesh Chandra Bhatt (author) from Kharghar, Navi Mumbai, India on April 12, 2020:

Renu, thanks for your beautiful comment.

SKMUNSHI on April 12, 2020:

Thanks for making the subject so interesting and informative . A practical demonstration about the taste of the recipie will be highly appreciated .May be after the lock out.? Information about Roasted form of beetroot was also new to me .

Next one on this subject may include video presentation.

Lot to learn how knowledge can be utilized to make things interesting .

Renu Joshi on April 12, 2020:

Did not know it can be used in roasted form. I will try it now. Beautifully written.

Umesh Chandra Bhatt (author) from Kharghar, Navi Mumbai, India on April 12, 2020:

Anurag, thanks a lot.

Anurag on April 11, 2020:

Seems very interesting and nutritious recipe!!

Would love to have it!!

Thanks for sharing!!!

Umesh Chandra Bhatt (author) from Kharghar, Navi Mumbai, India on April 05, 2020:

Audrey, thanks for your kind words. Highly appreciate.

Audrey Hunt from Pahrump NV on April 04, 2020:

Thank you for introducing me to Beetroot. I'll be including this vegetable in my diet.

Umesh Chandra Bhatt (author) from Kharghar, Navi Mumbai, India on February 15, 2020:

Mahesh, thanks for your visit and detailed comments. Appreciate. Keep in touch.

Mahesh Chandra Gaur on February 15, 2020:

This sounds a nice recipe to try. Beetroot is my favorite salad taken with lemon and salt. In my childhood, I used to apply its juice on my lips and liked to show the red-color lips to my siblings. Keep sharing such articles. Thanks.

Umesh Chandra Bhatt (author) from Kharghar, Navi Mumbai, India on February 05, 2020:

Rajan, thanks for your encouraging words. Appreciate. Keep in touch.

Rajan Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. on February 05, 2020:

Thanks for the detailed recipe of beetroot dry vegetable. Never tried making any other type of dish with it except salad. Will love to try cooking it the traditional way. Thank you for sharing a detailed microwave cooking method.

Umesh Chandra Bhatt (author) from Kharghar, Navi Mumbai, India on February 05, 2020:

Denise, beetroot is traditionally more popular in salad or in soup. However it can also be put in variety of vegetables. Thanks for visiting. Appreciate.

Denise McGill from Fresno CA on February 04, 2020:

I like beets in salads very much but I often forget to get it prepared for my salad. I am missing out on the benefits when I forget.



Umesh Chandra Bhatt (author) from Kharghar, Navi Mumbai, India on February 03, 2020:

Smita, thanks for your nice words. Appreciate.

Smita on February 03, 2020:

Interesting recipe (I love one-bowl-recipes... minimal clean-up effort). And some useful tips here on microwave cooking.

Will definitely try.

Umesh Chandra Bhatt (author) from Kharghar, Navi Mumbai, India on January 05, 2020:

Liza, thanks for your detailed comment and I am happy that you took note of this recipe. Those who do not fancy the Indian spices can replace them with the basil, cinnamon and pepper. The recipe remains same. Hope we interact more on our hubs.

Happy new year and all the best.

Liza from USA on January 05, 2020:

My husband loves beetroots. He mostly uses them in the smoothies. However, I love beetroots chips. I think I have turned myself into vegetable chips eater which is better :) By the way, thank you for sharing your recipe on how we can use beetroots for a different style of cooking, Umesh.

Umesh Chandra Bhatt (author) from Kharghar, Navi Mumbai, India on January 03, 2020:

Sangita, thanks for your nice comments. I feel happy that you liked it. Appreciate.

Sangita on January 03, 2020:

This sounds really delicious. And also nutritious - I have tried Beetroot dry veg solo , and also gravy , plus of ours win salads and soups and cutlets but never like this.

Umesh Chandra Bhatt (author) from Kharghar, Navi Mumbai, India on January 03, 2020:

Linda, thanks for visiting. I think canned beetroot might have some sugar and preservative in it and it may not taste as raw as the normal one ( that is good!). I think we can use the canned one also. In case canned one is cooked and canned then it will be advisable to add it in the last 1-2 minutes of cooking.

Thanks for your interest in this article.

Umesh Chandra Bhatt (author) from Kharghar, Navi Mumbai, India on January 03, 2020:

Dora, thanks for your nice comments and encouragement. Appreciate. Happy new year.

Linda Crampton from British Columbia, Canada on January 03, 2020:

I buy canned beetroot and like it very much, but your version with spices and a decoration sounds delicious! Thank you very much for sharing the instructions and the precautions.

Dora Weithers from The Caribbean on January 03, 2020:

Thanks for these recipe suggestions. I welcome new vegetable ideas.

Umesh Chandra Bhatt (author) from Kharghar, Navi Mumbai, India on January 03, 2020:

Shaloo Walia, thanks a lot for going through the recipe. I have tried this few times with variations like putting dry Kasoori Methi or chat msala etc and that helps to give the dish a desired flavour.

Shaloo Walia from India on January 03, 2020:

I have always used beetroot in only salad. Will try this recipe. Thanks

Umesh Chandra Bhatt (author) from Kharghar, Navi Mumbai, India on January 03, 2020:

Eman, thanks for visiting. Happy to know that you liked this article.

Eman Abdallah Kamel from Egypt on January 03, 2020:

Beetroots are very useful. Thank you for this interesting article.

Umesh Chandra Bhatt (author) from Kharghar, Navi Mumbai, India on January 02, 2020:

RoadMonkey, thanks for visiting and also for your interesting comment. Really appreciate.

RoadMonkey on January 02, 2020:

This sounds very tasty and is a dish I could prepare for Indian friends. I have most of those ingredients already but have not tried Mango powder previously.

Umesh Chandra Bhatt (author) from Kharghar, Navi Mumbai, India on January 02, 2020:

Ruby Jean, nice to see your valuable comment. Pickled beets will have more spices and raw oil also and they definitely taste delicious.

This particular vegetable comes nicely if you like the Indian spices. Alternatively, one can replace them with the other set like basil, pepper and like that.

Umesh Chandra Bhatt (author) from Kharghar, Navi Mumbai, India on January 02, 2020:

Liz, thanks for your comment. I am a bit particular about microwave cooking as lack of even a little water sometimes spoils the dish. It is so fast that within a minute things turn to coal! That is why I put that caution there. Hope you agree with that.

You are the first commenter to my article. I appreciate.

Ruby Jean Richert from Southern Illinois on January 02, 2020:

I love pickled beets. I'm not sure if this is the same? Thanks for sharing the recipe.

Liz Westwood from UK on January 02, 2020:

I use a microwave a lot, so I was intrigued by your article. As a child I disliked the beetroot served up by my mother, but I have grown to like it more recently. This is a healthy recipe suggestion.

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