5 Indian Breakfast Beetroot Recipes

Beetroot is a vibrant, nutrient-packed root vegetable loved for its earthy sweetness and health benefits. In Indian cuisine, it can be creatively incorporated into a variety of dishes, adding a unique flavor and stunning burst of colour. Starting your day with beetroot not only energizes you but also provides essential nutrients like iron, fiber, and antioxidants.

From traditional dishes with a beetroot twist to quick and modern breakfast ideas, these recipes are perfect for those looking to combine health with delicious flavors. Whether you’re aiming for a hearty meal or a light, refreshing start to the day, these 5 Indian beetroot breakfast recipes are sure to inspire you!

1. Beetroot Paratha

Ingredients:

• 1 cup whole wheat flour
• ½ cup grated beetroot
• ½ tsp cumin powder
• ½ tsp red chilli powder
• Salt to taste
• Water for kneading
• Ghee or oil for cooking

Instructions:

• Mix wheat flour, grated beetroot, spices, and salt in a bowl.
• Knead into a soft dough using water. Let it rest for 15 minutes.
• Roll out into parathas and cook on a hot griddle with ghee or oil until golden on both sides.
• Serve with yogurt or pickle.

2. Beetroot Upma

Ingredients:

• 1 cup semolina (sooji)
• 1 medium beetroot, grated
• 1 small onion, chopped
• 2 green chilies, chopped
• 1 tsp mustard seeds
• 5-6 curry leaves
• 2 cups water
• 2 tbsp oil
• Salt to taste

Instructions:

• Dry roast semolina and set aside.
• Heat oil in a pan, add mustard seeds, curry leaves, and green chilies.
• Add onions and saute until translucent. Add grated beetroot and cook for 2-3 minutes.
• Pour in water, bring to boil, and slowly add semolina while stirring to avoid lumps.
• Cook until the upma thickens. Serve hot.

3. Beetroot Idli

Ingredients:

• 1 cup idli batter
• ½ cup beetroot puree
• A pinch of salt (if needed)

Instructions:

• Mix beetroot puree into the idli batter. Adjust salt if necessary.
• Grease idli molds and pour the batter into them.
• Steam for 12-15 minutes or until cooked through.
• Serve with coconut chutney or sambar.

4. Beetroot Poha

Ingredients:

• 1 cup poha
• ½ cup grated beetroot
• 1 small onion, chopped
• 1 tsp mustard seeds
• 1 green chili, chopped
• 1 tsp turmeric powder
• 2 tbsp oil
• Salt to taste
• Lemon juice and coriander for garnish.

Instructions:

• Rinse poha under water and set aside.
• Heat oil in a pan, add mustard seeds, green chili, and onions, saute until soft.
• Add grated beetroot, turmeric, and salt. Cook for 2-3 minutes.
• Mix in the poha and cook for another 2 minutes.
• Garnish with lemon juice and coriander leaves.

5. Beetroot Smoothie Bowl

Ingredients:

• 1 small cooked beetroot
• 1 banana
• ½ cup yogurt or almond milk
• 1 tsp honey or jaggery (optional)
• Toppings: Granola, chopped nuts, chia seeds, or fresh fruits

Instructions:

• Blend cooked beetroot, banana, yogurt, and honey until smooth.
• Pour into a bowl and top with granola, nuts, or fresh fruits of your choice.
• Serve chilled.