Think Pink: Beetroot Roti

Have you seen 'Chopped' on food network? I absolutely love the show. The creators of 'Chopped' go out of the way to select the most outrageous food combinations -- quail eggs, fish and dried cherries for instance, and have chefs compete against each other by cooking up the best possible appetizer/entree/dessert dish using the chosen ingredients.

As I opened my refrigerator door looking for some sort of dinner inspiration, I found the beetroot stashed behind the bag of apples with half a squash tucked in between. If I was at my creative best perhaps I could have used all three ingredients. I picked out the beets and squash.

I don't like to cook with beets that much. They make too much of a mess and stain everything on their path. If they were not so good for you and taste so darn good -- I would never bother with them. So, whenever I have to prepare beets, I prefer to cook and eat from the same apparatus. Tonight I grated the beets and squash into a giant bowl, mixed up seasonings (chili powder, ginger + garlic paste and vegetable bouillon cube) and whole wheat flour, made a dough out of it. Then took lumps of the dough between two large gallon sized freezer baggies and flattened then into flat discs using my palm . Then transferred the disks to a hot griddle and cooked them till done on both sides. Ate them with some sriracha hot sauce. Dinner accomplished yet again.

The sweet from the beetroot and spice from the chili powder made for a very interesting combination. The pink hue looked bright and pleasant on my white dinner plates.