Glory Beets

Recently I moved back to Atlanta after living in Italy for two years. It was my good fortune to live in the countryside next to my landlord and his family who were organic farmers. It was natural that I planted my first garden there; the soil was enriched with compost and the harvest produced robust vegetables including luscious red beets. I have been making this recipe for years, ever since I took a series of yoga classes where we enjoyed fresh, colorful and healthy meals. And so while in Italy, around a big outdoor table on a warm late summer evening, I presented my Italian neighbors with dinner featuring Glory Beet Salad. The optional ingredient in this recipe is curry leaves. They are a favored Indian seasoning with a distinctive smoky taste. I found stems of fresh curry leaves here at the market in Atlanta, right next to the mint. And surprisingly, I found curry leaves in Italy. With fresh beets from the garden, I knew the dinner was a success when the Italians asked me for this recipe!
This recipe is one of many which is taught to rural poor people throughout Southern India since it requires minimal cooking fuel and is very nutritious.

Glory Beets

3 beets, grated (can be red or golden beets or a combination; grated carrots can also be substituted for half of the beets)
1/2 green bell pepper, finely chopped
1/4 cup unsweetened coconut, grated
1/4 cup raw peanuts, soaked for 2 hours or overnight)
1 tablespoon cilantro, finely chopped (optional garnish)

Dressing

2-3 tablespoons olive or canola oil
1 teaspoon black or yellow mustard seeds
6 curry leaves (removed from stem and chopped) optional
1-2 tablespoons freshly squeezed lemon or lime juice
1/4 teaspoon pepper
1/4 teaspoon salt

Combine beets, peppers, coconut and nuts. Set aside and prepare dressing. In a small saucepan heat oil over medium high heat then add mustard seeds until seeds pop. Allow oil to cool slightly then add curry leaves. When the oil mixture is cool, add lemon or lime juice and season with pepper and salt.
Add dressing to salad and toss to coat.
Garnish with cilantro.
This salad can be served with fresh mango for a colorful presentation.

Debbie Cook

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