Why You’ll Love This Recipe

Beetroot Rice is a delicious way to incorporate more vegetables into your diet. It’s easy to make, requires minimal ingredients, and turns simple cooked rice into a flavorful, colorful meal. The sweet, earthy flavor of beetroot pairs wonderfully with the warm spices, creating a unique taste experience. Naturally vegan and gluten-free, it’s also highly customizable with added vegetables or proteins.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cooked rice (preferably cooled or day-old rice)
Beetroot (grated or finely chopped)
Oil or ghee
Mustard seeds
Cumin seeds
Curry leaves (optional)
Green chilies (slit or chopped)
Onion (thinly sliced)
Ginger-garlic paste
Turmeric powder
Red chili powder
Garam masala or coriander powder
Salt
Lemon juice (optional, for freshness)
Fresh coriander leaves (for garnish)

Directions

Heat oil or ghee in a pan over medium heat.
Add mustard seeds and cumin seeds. Let them crackle.
Add curry leaves and green chilies, and sauté briefly.
Add sliced onions and sauté until soft and golden.
Stir in ginger-garlic paste and cook until the raw smell disappears.
Add grated or chopped beetroot and sauté for 5–7 minutes until slightly tender.
Add turmeric powder, red chili powder, garam masala, and salt. Mix well and cook until the beetroot is cooked through.
Add the cooked rice and toss gently to coat the rice evenly with the beetroot mixture.
Cook for another 2–3 minutes, then turn off the heat.
Finish with a splash of lemon juice (optional) and garnish with fresh coriander leaves. Serve hot or warm.

Servings and timing

This recipe serves 3–4 people and takes about 25–30 minutes to prepare using pre-cooked rice.

Variations

Make it vegan: Use oil instead of ghee.
Add protein: Mix in paneer cubes, chickpeas, or tofu for added nutrition.
Include more veggies: Add peas, carrots, or corn for extra texture and flavor.
Spicy version: Add crushed black pepper or more chilies for extra heat.
Use whole spices: For a deeper flavor, temper with cloves, cinnamon, and bay leaf.

Storage/Reheating

Store Beetroot Rice in an airtight container in the refrigerator for up to 3 days.
To reheat, sprinkle a little water over the rice and warm in a microwave or on the stovetop over low heat, stirring occasionally until heated through.

FAQs

What kind of rice works best for Beetroot Rice?

Basmati or medium-grain rice works well. Use cooled, day-old rice for best texture and to prevent clumping.

Can I use cooked beetroot?

Yes, but raw beetroot adds more texture and better color. If using cooked, reduce the sauté time.

Is Beetroot Rice spicy?

It’s mildly spiced but can be adjusted to your taste by altering the amount of chili and spices.

Can I skip onions and garlic?

Yes, it can be made without onion and garlic for a simpler or satvik version.

Can I use pre-cooked or leftover rice?

Absolutely. This recipe is a great way to use up leftover rice.

Is Beetroot Rice healthy?

Yes, it’s packed with fiber, vitamins, and antioxidants, especially when made with minimal oil.

What can I serve with Beetroot Rice?

It pairs well with plain curd, raita, papadam, or a simple vegetable curry.

Can I add nuts or seeds?

Yes, roasted cashews, peanuts, or sunflower seeds add crunch and extra nutrition.

Can I use beetroot puree?

Grated beetroot works best for texture, but puree can be used for a softer consistency and deeper color.

Can I prepare this dish in advance?

Yes, it stores well and can be reheated, making it perfect for meal prep or lunchboxes.

Conclusion

Beetroot Rice is a nutritious, vibrant dish that adds both color and health to your plate. With its earthy sweetness, aromatic spices, and versatility, it’s a great addition to your weekly meal rotation. Whether you enjoy it as a main course or a colorful side, this quick and easy recipe is sure to brighten your mealtime.

Beetroot Rice

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Beetroot Rice is a colorful and nutritious one-pot meal made by sautéing grated beetroot with spices and mixing it with cooked rice. Packed with fiber and antioxidants, it’s a wholesome and flavorful dish perfect for any meal.

Author: Laura
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 3–4 servings
Category: Main Dish
Method: Stovetop
Cuisine: Indian
Diet: Vegan

Instructions

Heat oil or ghee in a pan over medium heat.
Add mustard seeds and cumin seeds. Let them splutter.
Add curry leaves and green chilies. Sauté briefly.
Add sliced onions and sauté until soft and golden brown.
Stir in ginger-garlic paste and cook until the raw smell disappears.
Add grated or chopped beetroot and sauté for 5–7 minutes until slightly tender.
Add turmeric powder, red chili powder, garam masala, and salt. Mix well and cook until the beetroot is fully cooked.
Add the cooked rice and mix gently until the rice is evenly coated with the beetroot mixture.
Cook for another 2–3 minutes. Turn off the heat.
Finish with lemon juice if using, and garnish with coriander leaves. Serve hot or warm.

Notes

Use day-old rice for best texture and to prevent clumping.
Adjust spices to your taste for a milder or spicier version.
For added crunch and protein, mix in roasted nuts or paneer.
Beetroot puree can be used, but grated beetroot adds better texture.
Pairs well with curd, raita, or a simple curry.

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 5g
Sodium: 310mg
Fat: 7g
Saturated Fat: 1.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg