Pic of Warm beetroot and coconut relish

Warm beetroot and coconut relish

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Simple cooking & prep

Warm beetroot and coconut relish

Starter Serves 2 15 min
Earthy but sweet with a little heat. Would make a nice starter with some poppadoms and yoghurt or as a simple side to go with most curries, from a dhal to a dhosa to a dhansak. This is best made with our early crop bunched beetroot.


  • 2 large beetroots or 3 smaller
  • 1 green chilli
  • 1 tbsp coconut oil, or sunflower will do.
  • 2 tbsp desiccated coconut
  • ½ tsp black onion seeds
  • salt and pepper


Prep time: 5 min
Cooking time: 10 min
  • Step 1

    Peel and finely grate the beetroots, with the edge you'd usually use for Parmesan. Deseed and finely chop the green chilli.
  • Step 2

    Heat the coconut oil in the small saucepan and add the grated beetroot and green chilli along with 2 tablespoons of water. Add the coconut to the beetroots and cook gently for 10 minutes.
  • Step 3

    Finish by stirring in the black onion seeds and seasoning with salt and pepper.

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