Spiced beetroot and chard poriyal
PRINT PAGE
Spiced beetroot and chard poriyal
Here is a spicy, fresh and easy to make twist on a traditional Indian recipe - if you love beetroot, then this recipe is for you. A delicious warm gluten free and dairy free vegetarian dish that is the perfect complement to fish or lamb, and a fantastic sprinkle over a green salad. Can be enjoyed hot or cold.
SERVES:
4
PREP TIME:
20 mins
COOK TIME:
30-35 mins
Ingredients
- 500g beetroot, washed and trimmed
- 2 tablespoons olive oil
- 2 green chillies, chopped – or to taste
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 bunch chard (silverbeet), stalks and veins removed
- ½ cup chopped fresh parsley, densely packed
Method
- In your food processor mince the beetroot until it is a fine texture making sure it is not too fine.
- In a large heavy based saucepan sauté the beetroot in olive oil for 15-20 minutes, adding the spices and chilli half way through and stirring well.
- Process the chard and parsley in the food processor until you have a fine loose shredded consistency (not too far so it becomes a pulp).
- Once the beetroot mix is soft enough (20-30 minutes of cooking), add the chard (silverbeet) and parsley and stir through. Cook for a further 10 minutes or until the required tenderness is reached.
- Can be served hot, cold or at room temperature.
Inspiration
- A great side dish with any BBQ, roast salmon or roast lamb dish.
- Sprinkle cold over any salad as a final touch.
- For those not sensitive to grains, mix through quinoa to fill out the dish.
- Try serving with toasted sesame seeds sprinkled on top.
- For an extra spice add some garlic.
Dietary Requirements
Gluten Free | Dairy Free | Sugar Free | Yeast Free | Soy Free | Egg Free | Nut Free | Vegetarian
Filed under
