This is a great spicy side dish, which I adapted from a Toronto Star recipe.
5 medium beets
1 tbsp vegetable oil
1/4 tsp cumin seeds
1 medium onion, chopped
2 large garlic cloves, chopped
1/2 tsp ginger powder
1/2 tsp cumin powder
1/4 tsp EACH fennel seeds and Indian chili powder (super spicy)
1 medium tomato, chopped
1 tsp EACH Himalayan or Celtic sea salt and xylitol
Pinch garam masala
1 tbsp lemon juice
1/4 cup cilantro, chopped
1/4 cup raw cashews, chopped
Add beets to a pot of salted water and boil for 60min, until you can easily prick them with a fork. Drain. Once cooled, trim the ends and slide the peel off with your fingers. Chop up beets.
Heat oil in skillet over medium heat. Add cumin seeds and cook for 30 seconds. Add onions and cook for about 5 min. Add garlic, ginger, cumin, fennel, and chili powder and cook for 1 min. Add tomato and cook for 8 min, stirring often.
Stir in beets, salt, and xylitol, mix well. Add garam masala, lemon juice, cilantro, and cashews.