One vegetable that I was absolutely terrified of as a kid was beet-root. You can attribute it to the red-color or, even the looks of it but whatever was the reason, I would try every trick in my arsenal to avoid eating it. And my mom would keep telling me that it is very good and that it helps increase blood in the body. Just as every kid would think, I also thought that my mom was trying to trick me into believing it quoting the similarity between the color of beet roots and blood.
Fast forward to the year I was expecting and in my first visit to the doctor, I am told the same thing. That I am anemic and that I need to include beet-roots in my diet. Beet-roots are known to improve hemoglobin and is recommended by most doctors during pregnancy. But as a base-rule, I ensure that I include beet-roots in my diet because of the goodness it brings in improving hemoglobin in the body.
With only about 9gm of carbs in about 100 gms of Beet-roots, it is for the calorie conscious foodies and should be an essential part of your diet.
I like eating it raw but my family prefers it in any Sabzi form. I normally make it in 2 different forms – the beetroot thoran and the beetroot and potato recipe. This beetroot and potato recipe is a little spicy and because beet-roots have a slightly sweetish taste to it, the combination gives it a sweet and spicy taste. I hope you will like this recipe.
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