Simple cooking & prep
Warm beetroot and coconut relish
Earthy but sweet with a little heat. Would make a nice starter with some poppadoms and yoghurt or as a simple side to go with most curries, from a dhal to a dhosa to a dhansak. This is best made with our early crop bunched beetroot.
Ingredients
- 2 large beetroots or 3 smaller
- 1 green chilli
- 1 tbsp coconut oil, or sunflower will do.
- 2 tbsp desiccated coconut
- ½ tsp black onion seeds
- salt and pepper
Method
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Step 1
Peel and finely grate the beetroots, with the edge you'd usually use for Parmesan. Deseed and finely chop the green chilli.
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Step 2
Heat the coconut oil in the small saucepan and add the grated beetroot and green chilli along with 2 tablespoons of water. Add the coconut to the beetroots and cook gently for 10 minutes.
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Step 3
Finish by stirring in the black onion seeds and seasoning with salt and pepper.