Spicy Beets with Steamed Spinach

Directions

1. Place the beets and water in a large saucepan over high heat. Bring to a boil, then cover the saucepan and reduce the heat to low. Simmer until the beets are cooked, about 7 to 10 minutes. Drain the beets and let them cool, then slice them thinly.

2. Heat the oil in a skillet over medium-high heat. When the oil is hot, add the fenugreek leaves, fennel seeds, cardamom, salt, and pepper and cook for 5 to 7 seconds. Add the beets and stir to coat with the spices. Turn the heat off.

3. Rinse the spinach and place it in a large saucepan with a few tablespoons of water. Set the saucepan over medium heat and steam until the leaves wilt just a little, about 2 to 4 minutes. (Alternatively, you can steam the spinach in a vegetable steamer.) Drain the spinach in a colander to remove excess water, then divide it among 4 plates. Spoon some of the beet mixture over each bed of spinach and serve.

Nutrition Note: Beets are a good source of fiber, vitamin C, magnesium, iron, copper, and phosphorus. Add beets to spinach and you get twice the health benefits, as spinach is also rich in vitamin C and fiber and contains other nutrients, such as calcium, folate, vitamin K, and iron.

Excerpted from Bal's Quick & Healthy Indian by Bal Arneson. Copyright © 2011 by Whitecap Books Ltd. Excerpted with permission of Whitecap Books Ltd.