Sauteed Beets with Mustard and Lemon Juice
A lovely light side dish from 5 Spices, 50 Recipes. For details on making a tadka, see Railway Potatoes.
2 pounds gold and red beets
3 tablespoons canola oil
1/2 teaspoon mustard seeds
2 small green serrano chiles, sliced into 1/4" rounds
1 teaspoon salt
1 tablespoon lemon juice, or more to taste
2 tablespoons minced cilantro leaves
1. Scrub and rinse the beets well. Cover with water in a medium pot and bring to a boil. Lower the heat and cook, covered, until tender, 20 to 30 minutes, depending on the size of the beets. Use a paring knife to test for doneness; if it slides into the thickest part of the beet fairly easily, they are done. Drain, cool , peel and then chop into 1/2" cubes.
2. Make the tadka: Heat oil in a large wok over high heat. When the oil begins to smoke, add the mustard seeds, covering the wok with a lid of spatter screen. When the seeds have stopped sputtering, add the chile and give a quick stir. Quickly throw in the beets and salt. Toss, over, and steam over low heat for 6 to 8 minutes for the flavors to blend.
3. Remove to a serving dish and toss with lemon juice and cilantro.