Indian Beet Salad

Directions

1. 1
   Wash and dry 1 and 1/2 lbs of beets. Cut them into thin strips
2. 2
   Put the beets into a large skillet or kadhai. Add: water to just cover the beets,1/2 tsp of turmeric. Bring it all to a boil and cook that way for about 7 to 10 minutes, or until the beets are cooked through but still firm. Drain the beets and set them aside.
3. 3
   Heat 2 Tbs of vegetable oil in a skillet or kadhai. When the oil is hot add in: 1/2 tsp black mustard seeds When the mustard seeds start popping, add in the beets and cook them for about a minute or until they're nice and coated with the oil and mustard seeds.
4. 4
   Sprinkle the beets with:1 tsp Kosher salt, 1 tsp of sugar. Stir them around for another minute, then take them off the fire. You are done. Check them for seasoning and serve them up.