Beetroot is overflowing with nutrients, such as folate and vitamin C, and is a great source of fibre. Combined with iron-rich spinach, this vivid red, rustic dish is just the ticket. Serve with brown rice, quinoa or rye bread.
PREP 10 MINUTES
COOK 30 MINUTES
CALORIES PER SERVING 631
3 beetroots (about 500g), cut into thinnish wedges
1 tbsp rapeseed oil
2 shallots, finely chopped
3 garlic cloves, grated
2cm piece of fresh ginger, peeled and grated
1 tsp agave syrup
1⁄2 tsp ground turmeric
1⁄2 tsp ground cumin
2 tbsp finely chopped cashews
1 red chilli, deseeded and thinly sliced
400ml can of light coconut milk or coconut drink
400g can of chickpeas, drained and rinsed
200g spinach, chopped
1 tbsp chopped fresh coriander
Juice of 1 lime
1⁄2 tbsp pine nuts
- Preheat the oven to 200C/180C fan/gas 6. Place the beetroots in a roasting tin, sprinkle with a pinch of salt and roast for 20 minutes.
- While they are cooking, heat the rapeseed oil in a large saucepan over a medium heat. Cook the shallots for about 5 minutes until softened, then add the garlic, ginger, agave, turmeric, cumin, nuts and chilli and cook for a further couple of minutes.
- Pour in the coconut milk and bring up to a simmer for 10 minutes. Add the chickpeas and beetroots and simmer for a further 5 minutes.
- Stir in the spinach until it wilts (this will literally take a minute or so), followed by the coriander. Squeeze in the lime juice, sprinkle over the pine nuts and season to taste.
Now buy the book
Our recipes are from 2 Weeks to Feeling Great by Gabriela Peacock, published by Kyle Books, price £20. To order a copy for £17.80 go to mailshop.co.uk/books or call 020 3308 9193. Offer valid until 30 May. Free p&p on orders over £20.
Extracted by Claire Coleman