Indian Beet Salad

• 1 1/2 pounds beets
• 1/2 teaspoon turmeric
• 2 tablespoons veg or coconut oil
• 1/2 teaspoon black mustard seeds
• 1 teaspoon kosher salt
• 1 teaspoon sugar

1. Wash and dry 1 and 1/2 lbs of beets. Cut them into thin strips
2. Put the beets into a large skillet or kadhai. Add: water to just cover the beets,1/2 tsp of turmeric. Bring it all to a boil and cook that way for about 7 to 10 minutes, or until the beets are cooked through but still firm. Drain the beets and set them aside.
3. Heat 2 Tbs of vegetable oil in a skillet or kadhai.rn When the oil is hot add in:rn 1/2 tsp black mustard seedsrn When the mustard seeds start popping, add in the beets and cook them for about a minute or until they're nice and coated with the oil and mustard seeds.
4. Sprinkle the beets with:1 tsp Kosher salt, 1 tsp of sugar. Stir them around for another minute, then take them off the fire. You are done.rn Check them for seasoning and serve them up.

beets, turmeric, coconut oil, black mustard seeds, kosher salt, sugar

Taken from food52.com/recipes/35692-indian-beet-salad (may not work)