Spicy Beet with Coconut and Rice

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May. 22, 2011

The hard and crunchy beets are transformed into a wonderfully tender and flavorful dish. The sweet taste of beets, onions, and coconut is slightly tempered by the heat of the chili. This is a very colorful dish, because the beets impart a reddish-purple hue. I love to serve this for my guests, for the wow factor! This can be a stand-alone entrée or a colorful side dish to any meal.


Basmati rice 2 Cup (32 tbs) , prepared according to your favorite method and set aside
Extra light olive oil 2 Tablespoon
Sweet onion 1 Large , diced
Green chilies 2 , stemmed and sliced in half lengthwise
Beets 2 Pound , stemmed, peeled, and diced (2 Beets, 1 Pound Each)
Lime juice 1 Tablespoon
Unsweetened powdered coconut 2 Tablespoon
Salt To Taste


1. In a medium skillet, heat the oil. Over medium heat, sauté onions and green chilies for 7–8 minutes. Add the beets; cover and sauté 5 minutes. Add lime juice and coconut powder; sauté for 3 minutes, or until beets are tender. Turn off heat.

2. Add cooked basmati rice and mix until well blended. Salt to taste.

3. Serve as a stand-alone or with another entrée.

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Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 584Calories from Fat 116

 % Daily Value*

Total Fat 13 g20.7%

Saturated Fat 5.56 g27.8%

Trans Fat 0 g


Sodium 289.3 mg12.05%

Total Carbohydrates 105 g35.1%

Dietary Fiber 9.71 g39%

Sugars 21 g

Protein 12 g23.3%

Vitamin A 2.7% Vitamin C 48.3%

Calcium 8.5% Iron 17.5%

*Based on a 2000 Calorie diet