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I’m half Polish, which means beetroot essentially runs through my veins. So as you can imagine, I’m always looking for ways to eat more of this delicious root veggie.

It’s earthy and sweet - and it pairs perfectly with this fragrant dhal and spicy coriander chutney.

Per serving:
32g protein
21g of fibre

Serves 4

🌱 1/2 tsp white miso paste
🌱 450g (16oz) raw beetroot, peeled + cubed
🌱 vegetable oil
🌱 salt + pepper
🌱 1 onion, peeled + finely chopped
🌱 4 garlic cloves, peeled + finely chopped
🌱 1/2 thumb ginger, peeled + finely chopped
🌱 1 tsp ground turmeric
🌱 2 tsp cumin seeds
🌱 1 tsp yellow mustard seeds
🌱 1 tbsp garam masala
🌱 380g (2 cups) red lentils, rinsed (see notes)
🌱 1 litre (4 cups) hot water
🌱 200ml tinned coconut milk
🌱 4 roti to serve
🌱 plant-based yoghurt, to serve (optional)

For the coriander chutney:
🌱 1 large bunch of fresh coriander
🌱 1 handful of fresh mint, leaves picked
🌱 1 thin green chilli, seeds removed
🌱 1/2 lime, juice only
🌱 1/2 tsp garam masala

Preheat the oven to 200°C fan / 425°F.

Add the beetroot to a roasting tray, then drizzle with oil and sprinkle with salt. Toss to combine, then roast for 30-35 minutes or until soft.

Meanwhile, heat a little oil in a large pan. Then add the onion and fry for 10 minutes or until soft.
Next add the garlic, ginger, turmeric, cumin seeds, mustard seeds and garam masala and fry for 2 minutes.

Next add the lentils to the pan, along with the hot water and big pinches of salt and pepper. Bring the dhal to a boil then reduce the heat and simmer for 20 minutes or until the lentils are soft. Add a splash of hot water if the dhal starts to get too thick.

Once the beetroot has finished roasting, add it to a blender along with the coconut milk and blend until smooth, then stir it into the dhal until fully combined. Heat the dhal for a few more minutes until hot.

To prepare the coriander chutney, rinse out the blender and add all of the chutney ingredients, along with a pinch of salt and 3 tablespoons of water. You may need to add a splash of more water to enable the ingredients to blend depending on which blender you have.

Serve the dhal with yoghurt, the chutney and top with some extra coriander leaves. Then all that’s left to do is to tuck in with your roti. Enjoy!

Enjoy! Roxy