Honestly I’m not a big fan of Beetroot. Not even a little bit . The main and only reason is, I really don’t like it’s Red colour. Though I cook beetroot for others, these won’t take part in my plate. Started to hate the colour of beetroot when I was a little girl. Though other children like to watch how their white rice turn into red after mixing with beetroot curry, I hate it. And still.  I can’t act normal with beetroot. Feel like blood on my rice. And I know that’s so ridiculous to hear from green up girl But that’s what I used to tell Amma, when I was little. Thanks her for not forcing me to eat beetroot. And I never let her to put the spoon she used to serve beetroot for other Curries. So can you imagine what I feel about beetroot. 

Forget about the colour, but I love it’s smell, when it’s simmering in coconut milk with all the spices and herbs, it’s fantastic.

One of our friend, who lives nearby got their own land cultivated with loads of fruits and veggies and morning sent us some fresh veggies including four beautiful, healthy homegrown Beetroots with their fresh leaves. I told you, I’m not a beetroot fan, so here invited some friends for Sri Lankan Dinner Table. (Somebody needs to finish these) 

1.it was 4 medium beetroots with leaves. Nearly about 600-700g. Separate leaves from the beetroots. Wash and peel the beetroots. Wash the leaves, use only leaves without stems. 

2.slice the beetroot and cut it into thinly strips/julienne. Directly put them into a pot/pan. Chop the leaves and keep aside. 

3.add sliced 1/2 small onion, 1 sliced garlic clove, 2 split green chilies, some curry leaves, 2 inch size cinnamon to the beetroots. 

4.to the same pot add 1/2tsp turmeric powder, 3/4tsp chilli powder and salt with 300-350ml coconut milk and mix all together. 

5.cook in medium heat about 10 minutes and bring it to boil add simmer 5 minutes. 

6.at last add the chopped beetroot leaves to the curry and simmer the curry 2  more minuets with leaves and fire off. .