By Siri Ved Kaur
Yield: 4 servings
A light puree of beets with ginger, lemon and cilantro, perfect for summer.
1 pound beets
2 Tablespoons ginger
2 cup water
2 Tablespoons lemon juice
1/3 cup chopped cilantro, packed
10 – 12 fresh mint leaves
Steam beets for 30 – 45 minutes until skins are slightly bubbly and beets are easily pierced with a knife. Remove from heat.
Meanwhile, cut ginger root into thin slices and boil in 2 cups of water for at least 20 minutes to make a strong ginger tea. Strain, measure out 1 cup of tea, and set aside.
Peel the beets (skins should slide off) and place cooked beets, lemon juice, ¼ cup of cilantro (reserve remainder for garnish), and mint leaves in a food processor and process until a smooth puree. Add ginger tea and process a few seconds more. Add salt as desired to taste.
Serve chilled or warm, garnished with reserved cilantro.
This recipe can be found in From Vegetables, With Love by Siri Ved Kaur.
Siri Ved Kaur has been a part of the 3HO/Sikh Dharma community in Los Angeles since 1971. She has authored two cookbooks (Conscious Cookery, 1978 and From Vegetables with Love, 1989) and written numerous columns for Beads of Truth, Aquarian Times, YogaMint, and HealthWorld Online. Mother of three grown daughters, she now resides in Bakersfield, California with her husband, Gurujodha Singh.