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Baked spiced beetroot rice

Servings 4

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
US Customary - Metric

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.

Notes

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.