Beetroot can be used in so many ways and by adding a collection of indian spices this transforms the beetroot into an absolutely delicious salad or side dish.

Serves 4

Ingredients

4 large beetroot, cooked

½ Tbsp oil

¼ tsp mustard seeds

½ tsp cumin seeds

1 dried red chilli, crumbled (optional)

10 curry leaves, finely sliced

1 onion, sliced thinly

¼ tsp turmeric

1 green chilli, finely sliced

Salt

Handful fresh coriander, roughly chopped

2 Tbsp natural unsweetened yoghurt

Method

Begin by cooking the beetroot in a large deep pot, covered in lightly salted water. Bring to the boil and cook until tender (50 minutes approx). Drain and when cool enough to handle peel off the skin and remove the ends. Cut into bite sized chunks, set aside.

Add the oil to a large fry pan, add the mustard, cumin seeds, dried chili and curry leaves, fry gentle for a couple of minutes until the seeds start to pop and becomes fragrant.

Add the onion slices, turmeric and green chilli and cook for 5 minutes or until the onions soften.

Add the beetroot, cover and cook for a further 2-3 minutes.

Remove lid and add the coriander .

Serve warm or at room temperature with the yoghurt drizzled over.