Beetroot is a great source of fibre, folate, vitamin C, iron and potassium. It is also high in phytonutrients called betalains, which make the bright red colour and have been shown to provide antiooxidant, anti-inflammatory and detoxification support. This recipe also contains red onion, garlic and ginger which are prebiotics to support your gut bacteria, and spices which are high in a range of phytonutrients. Adding in the coconut milk provides a good source of healthy fat to keep you full and engergised all afternoon.
1 red onion
1-2 cloves garlic
1 inch root ginger
1 tsp ground cumin
1 tsp brown sugar
1 stick lemongrass
1 tin coconut milk
cayenne pepper to taste
Peel and grate the beetroot – best grated in a food processor to minimise mess!
Peel and chop the onion and using a large pan, fry in a little oil over a medium heat for about 5 minutes.
Meanwhile, peel and chop the garlic and ginger. Add the beetrrot, garlic, ginger, cumin and sugar to the onion and cook for another 5 minutes.
Crush the bulb end of the lemongrass with the flat of a kinfe until split but in one piece. Peel 3 long strips of zest from the lime and add both of these, together with the coconut milk and 250ml water to the pan. Bring to the boil and simmer for 15 minutes, until the beetroot is cooked.
Remove the lemongrass and lime zest, season with sea salt and a squeeze of lime and then blend until smooth.
Add more salt, lime juice and cayenne pepper to taste.
Serve topped with sunflower and pumpkin seeds to add crunch and more nutrients.