Beetroot is a powerhouse of a vegetable. It is packed with vital nutrients such as vitamin B, manganese and vitamin B. They are also low in fat, high in fibre and antioxidants. They are known for being able to naturally detox the body which is perfect for this move into spring when most of us naturally feel the need for a little bit of cleansing.
This recipe serves 4 people
8 small beetroots / 4 large (stalks removed)
1 large sweet potato
1 white onion
4 cloves garlic
1 can coconut milk
Grape seed Oil
500ml veg stock (you can add more if too thick)
1 tbsp cumin powder
1 tsp coriander powder
Fresh coriander (garnish)
Yoghurt – coconut, soya, greek (optional)
Extra virgin olive oil
Preheat the oven 200C.
Chop the beetroot and sweet potatoes into small chunks, put on a baking tray, drizzle with rapeseed oil, salt and pepper and put in the oven for 40-60 mins, until soft.
While the beetroot and sweet potatoes are in the oven, chop and saute the onion and garlic and put into a deep pot. Cook with rapeseed oil until translucent. Season with salt, pepper, cumin and coriander and set aside.
Once the beets and sweet potatoes are ready add them to the onion mix, add the coconut milk and veg stock. Use a hand blender or move into a jug blender and blend until smooth. You may want to add more veg stock here if it is too thick for you.
Pop it back onto the hob to heat through. Pour into a bowl and garnish with fresh coriander, a drizzle of olive oil and a sprinkle of pepper. If you fancy it, you an even add a good dollop of yoghurt.
If you liked this recipe, we strongly recommend you check out our sweet potato brownies recipe. Click here to check it out.