Makes 1 cup (approx)

2-4 medium beetroot, tops removed, grated raw (Ettrick Gardens) 
2 tsp oil (Dunford Grove) 
1 small onion, finely chopped (Caithness Farm)
1 garlic clove, crushed (Moturata Gardens, Ettrick Gardens)
1 tsp ground coriander
½ tsp ground cumin
pinch chilli powder
1 ½ Tbsp flaked dried coconut
½ cup plain yoghurt (Holy Cow)
2 spring onions, finely sliced
1 Tbsp mint leaves, finely shredded (Janfield Hydroponics) 
2 tsp coriander leaves, roughly chopped  (Janfield Hydroponics) 


  1. Heat the oil in a heavy based frying pan over moderate heat.
  2. Add the onion and garlic and cook gently until soft and transparent (3-5 mins).
  3. Add the ground coriander, cumin and chilli.
  4. Cook for a minute or two until fragrant.
  5. Add the beetroot, coconut and ½ cup cold water.
  6. Reduce the heat to a medium-low simmer, and cook for 10 minutes, stirring occasionally.
  7. When the beetroot is tender, transfer to a bowl and cool.
  8. Add the yoghurt, spring onions, mint and coriander leaves, fold through and serve at room temperature.


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