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Beetroot is an ingredient used in Indian cooking Also known as:
Chuqandar, Senkizhangu, Table beet

Beetroot's deep red colour has earned the reputation as the most bossy of vegetables. Beetroot is a firm, clean globe shaped vegetable and characterised by dark purple skni and a distinctive purple flesh. Beet is a native of Mediterranean region

Commonly used in:
The beetroot are eaten either grilled, boiled, or roasted as a cooked vegetable, cold as a salad after cooking and adding oil and vinegar, or raw and shredded, either alone or combined with any salad vegetable. In Eastern Europe beet soup, such as borscht, is a popular dish. In Indian cuisine, chopped, cooked, spiced beet is a common side dish. Beetroot can also be used to make wine

Health Benefits:
Helps reduce blood pressure. Prevents plaque formation and reduces bad cholesterol. Good for arthritis and keep diabetes under check. They are used to treat anaemia and improves sexual health.

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Beetroot's recipes

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Bawarchi of the Week

Chef Balvinder Pal Singh Lubana

Chef Balvinder Pal Singh Lubana

Chef Balvinder, an expert in North Indian cuisine, is the Executive Sous Chef at Renaissance Lucknow Hotel.

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