New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe

Baked spiced beet rice

This one pan baked beets and rice dish is inspired by biryani, a cheats version that comes together in the oven. It needs no accompaniment, hearty enough to feel like a main meal.

Jump to Recipe

A white bowl filled with roasted vegetables and rice, topped with a dollop of sour cream and garnished with fresh cilantro.

This dish is finished with yoghurt and while it is definitely hearty enough as a main meal, it can also be eaten on the side with curry or stew. This is the ideal kind of dish that makes the in-between seasons feel more exciting. For those looking for more vegetables, stir some baby spinach through the hot rice at the end for a greener finish.

Baked spiced beetroot rice

Serves

Ingredients

450 g beetroot (beets), peeled and cut into 1-inch chunks
1 red onion cut into 1-inch chunks
extra virgin olive oil
sea salt and black pepper
4 garlic cloves finely chopped
1- inch piece ginger finely chopped
200 g basmati rice
500 ml vegetable stock
½ green chili pepper such as Serrano thinly sliced
4 cardamom pods crushed
1 teaspoon ground turmeric
1 teaspoon garam masala
Greek yogurt or non dairy coconut yoghurt for serving
coriander/cilantro leaves for serving
1 lime cut into 4 wedges

Instructions

Preheat oven to 425˚F / 220˚C.
Place the beetroot and red onion into a large baking dish (mine was about 20cm x 20cm / 8-inch x 8inch square). Drizzle over 2 tablespoons of olive oil and season with 1 teaspoon of salt and a good pinch of black pepper. Toss to coat and roast for 20 minutes.
Remove the beets from the oven and add the garlic, ginger, rice, vegetable stock, green chili pepper, cardamom pods, turmeric, and garam masala and stir to combine. Return to the oven and cook for 15 to 20 minutes or until the rice has absorbed all of the stock.
Remove from the oven and allow to cool for 5 minutes.
Season the beets and rice with salt and pepper and toss to combine. Discard the whole cardamom pods.
To serve, spoon the beetroot and rice into bowls, top with yoghurt, season with salt and pepper, and drizzle with olive oil. Scatter with coriander/cilantro leaves and serve with lime wedges.

Tips and Variations

Any variety of beetroot would work in this dish. Golden beets are a personal fave, a bit sweeter, a flavor that is less earth and more sun. If beets aren’t your thing, try this dish with carrots or sweet potato.