“I love to use beets as a lip tint. It lasts all day.” ~ Shay Mitchell
Perhaps there is some connection to my love for Marudhani ( Henna/Mehandi,) that I let my beet stained hands be, on days I cook it. Remember that I loved it so much that my mom planted a Marudhani tree in the backyard, and often I would grind it an make little caps of the paste for my fingertips and little dots for my palms. But let me not deviate here, that’s a story for another day…
For today, for a change, I let my vegetable peeler (if you remember a previous beet post 😆) go on and on and converted it to a spiraling device, and came up with what looked like Beet Udon noodles. I flash cooked it and served it as a salad, still deep pink, still crunchy and delicious with Thai chillis for an extra zing !
Beet Noodle Salad
🥗Heat 2 tbsp of oil at high heat
Be alert … the Tempering may burn if you turn away !
🥗Let splutter
10 to 12 curry leaves
6 slit Thai chillies
1 tsp Cumin seeds
🥗Flash cook for 2 to 3 minutes and remove from heat to another dish
🥗Garnish with 1/4 tsp Asafoetida
1 tbsp cilantro
Let sit for flavors to mingle
Serve as a side with any meal.
🥗As a variation can mix with other raw salad ingredients like cucumber and onions.
Rooted in Rasam 
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