Curried Beets
Recipe information
Yield
serves 6 to 8 generously as an appetizer
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
Preparation
Step 1
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.
Step 2
Serve in warm bowls as is or garnished with a spoonful of crème fraiche and sprinkled with nigella seeds.
