Ingredients (Serves 1):
· Microgreen beetroot – 30 g (washed and gently dried)
· Lemon juice – 10 ml
· Cold-pressed mustard oil or extra virgin olive oil – 5 ml
· Rock salt / black salt – ¼ tsp
· Freshly ground black pepper – ¼ tsp
· Roasted cumin powder – a pinch (optional, for a smoky flavor)
· Chaat masala – ¼ tsp (optional, for Indian-style zest)
Steps:
1. Place the fresh microgreen beetroot in a serving bowl.
2. Drizzle the lemon juice and mustard/olive oil over the top.
3. Sprinkle salt, pepper, and any optional spice (like cumin or chaat masala).
4. Toss very gently using clean hands or a spoon — don’t press down.
5. Serve immediately as a refreshing salad or side.
o Raw + light seasoning = maximum nutrient retention (iron, folate, antioxidants).
o No cooking required — perfect for quick meals, fasting, or detox.
o Balances sweet, tangy, salty, and spicy elements while staying minimal.
Ingredients (Serves 2):
· Microgreen beetroot – 25 g
· Moong dal (soaked for 2 hrs) – 100 g
· Grated carrot – 50 g
· Lemon juice – 15 ml
· Olive oil or mustard oil – 10 ml
· Black salt – ½ tsp
· Roasted cumin powder – ¼ tsp
· Green chili – 1 small (optional)
Steps:
1. In a mixing bowl, combine moong dal, carrot, and microgreen beetroot.
2. Drizzle lemon juice and oil.
3. Add salt, cumin powder, and chili.
4. Toss gently and serve fresh.
o Rich in fiber, vitamins A & C, iron
o Great for detox and digestion
Juice (Detox, Diabetic & Energizing)
Ingredients (Serves 1):
· Microgreen beetroot – 25 g
· Fresh lemon juice – 10 ml
· Water – 150 ml
· Honey – 5 ml (optional)
· Fresh ginger – 2 g (grated)
· Turmeric powder – ⅛ tsp
· Black salt – ¼ tsp
· Black pepper – a pinch (enhances turmeric absorption)
· Roasted cumin powder – ¼ tsp (optional)
Steps:
1. Add microgreen beetroot, ginger, and water to a blender. Blend until smooth.
2. Strain through a fine mesh sieve or muslin cloth if you prefer a clear juice.
3. Add lemon juice, black pepper, turmeric powder, black salt, and cumin powder. Mix well.
4. Stir in honey if needed. Serve immediately, chilled or at room temperature.
o Detoxifying, supports liver function, iron-rich, great for skin.
Ingredients (Serves 1):
· Microgreen beetroot – 30 g
· Banana – 1 small (80 g)
· Curd (unsweetened) – 100 g
· Almond milk (or any plant milk) – 150 ml
· Chia seeds – 1 tsp (5 g, optional)
· Honey or dates – 1 tsp (5 ml) or 1 date (pitted) (optional)
Steps:
1. Add microgreen beetroot, banana, yogurt, almond milk, and honey/date to a blender.
2. Blend until completely smooth.
3. Add chia seeds and stir (or blend for a smoother texture).
4. Serve immediately or chill for 15 minutes.
o High in fiber, probiotics, antioxidants, and a good meal replacement.
Smoothie (Weight Loss)
Ingredients (Serves 1):
· Microgreen beetroot – 30 g
· Plain Greek yogurt (unsweetened) – 100 g
· Almond milk (unsweetened) – 100 ml
· Chia seeds – 1 tsp (5 g)
· Cinnamon powder – ¼ tsp
· Stevia or monk fruit sweetener – optional, to taste
Steps:
1. Blend all ingredients until smooth.
2. Let it sit for 5–10 mins to allow chia to swell.
3. Serve chilled or room temperature.
o Low glycemic, high protein, good fats — keeps you full longer without spiking sugar.
o Low-Carb
Ingredients (Serves 1):
· Curd – 100 g
· Water – 100 ml
· Microgreen beetroot – 15 g (finely chopped)
· Roasted cumin powder – ½ tsp
· Salt – ¼ tsp
· Mint leaves – 2–3 (optional)
Steps:
1. Blend curd and water to make buttermilk.
2. Add beetroot microgreens, cumin, and salt.
3. Stir or churn gently.
4. Garnish with mint and serve chilled.
o Cooling and digestive
o Natural detoxifier
Beetroot Khichdi (Comfort Food Twist)
Ingredients (Serves 2):
· Rice – 75 g
· Moong dal (yellow split lentils) – 75 g
· Microgreen beetroot – 30 g
· Ghee – 10 ml
· Cumin seeds – ½ tsp
· Hing (asafoetida) – a pinch
· Turmeric – ¼ tsp
· Salt – to taste
· Water – 500 ml
Steps:
1. Wash rice and dal. Pressure cook with turmeric and salt for 3–4 whistles.
2. In a pan, heat ghee, add cumin and hing.
3. Add microgreen beetroot and sauté for 1 minute (don’t overcook).
4. Add this tempering to the khichdi.
5. Stir well and serve hot with curd or pickle.
o Comfort food with color and nutrients
o Good for kids and elderly
Ingredients (Makes 4 parathas):
For dough:
· Whole wheat flour – 200 g
· Water – 100 ml (adjust as needed)
· Salt – ½ tsp
For stuffing:
· Microgreen beetroot – 30 g (chopped)
· Boiled potato – 100 g (mashed)
· Cumin powder – 1 tsp
· Salt – to taste
· Chili powder or green chili – optional
Steps:
1. Make dough using flour, water, and salt. Rest 15 min.
2. Mix stuffing ingredients.
3. Divide dough and filling into 4 parts.
4. Stuff, roll, and cook on a hot tawa with little oil/ghee until golden.
o Great tiffin/snack option
o Colorful and appealing for kids
Ingredients (Makes 2 sandwiches):
For Egg Filling:
· Eggs – 2 large (100 g each)
· Microgreen beetroot – 30 g
· Onion – 30 g (finely chopped, optional)
· Green chili – 1 small (finely chopped, optional)
· Salt – ½ tsp
· Black pepper – ¼ tsp
· Ghee or oil – 5 ml
For Sandwich Assembly:
· Bread slices – 4 (whole wheat or multigrain, 30 g each)
· Butter or ghee – 5 g (optional, for toasting)
· Cheese slice – 2 (optional)
· Mustard sauce or green chutney – 10 ml (optional)
Steps:
Step 1: Prepare Egg Filling
1. Beat the eggs in a bowl with salt and pepper.
2. Mix in chopped microgreen beetroot, onion, and green chili.
3. Heat ghee/oil in a pan. Pour the egg mixture and scramble lightly.
4. Cook on medium heat until soft but fully set. Remove and set aside.
Step 2: Assemble Sandwich
1. Lightly toast bread slices with butter/ghee if desired.
2. Place a cheese slice on two slices (optional).
3. Spread the beetroot-egg mixture evenly on each cheese slice.
4. Drizzle mustard sauce or green chutney if using.
5. Cover with the remaining bread slices and press gently.
Step 3: Toast or Grill
1. Use a sandwich toaster, grill pan, or tawa. Grill until golden and crispy.
o High in protein (from eggs)
o Iron and folate-rich (from microgreen beetroot)
o Balanced carbs and healthy fats
o Perfect for kids, adults, and athletes