My son and daughter loves beet root, and without doubt is among the vegetables she loves a lot. Nowadays she also tells me what menu she wants? She loves only one menu a rasam(Spicy tamarind soup), beet root stir-fry with coconut and rice. Occasionally she loves to eat Sambar as well as Ethapazha pulissery (Plantain in spicy coconut sauce). She call it as banana, I can give pulissery two times if more it comes in the menu the third time she will say “no banana” . However Soupa(Rasam) can show her face as much times. I think they got my gene in that part; I am hardcore fan of Rasam which I would make once in week even I stayed alone. I also love Beetroot. I too love them, but hate the job of chopping it to small pieces. Last week shopping we spotted a mega beetroot in a specialty store. I bought 2 of them, they are so big, and each one is equal to 3 normal sized beetroots, but it did make a tasty stir-fry.
- Wash and peel and grate the beetroot, roast the pistachios in a baking sheet at 350F for 10 minutes or until it slightly change the color. Pulse or chop it into small pieces and set aside.
- Preheat the oven at 350F, grease and line 9 x5 inch loaf pan with parchment paper and set aside.
- In a bowl, sift the dry ingredients, flours, salt, spices and baking powder.
- In another bowl add sugar and oil and mix very well, and then add eggs and mix well to combine everything.
- Then gradually incorporate the dry ingredients in two batches, then add beets and milk and mix well with whisk and finally fold in pistachios. Keep aside few about 1 tablespoon to decorate on the top of the loaf.
- Transfer the batter to prepared pan and top with rest of pistachios. Bake at 350F for about 60 minutes or until the toothpick/cake tester comes out clean.
- Allow to the rest the cake in pan for about 10 minutes and remove and cool it in a cooling rack until its cools down completely.
- If you wish you can also use any glaze of your choice.
- Slice it and enjoy with or without butter.