Spiced beetroot and chard poriyal

Fresh beetroot, earthy spices and dark leafy greens make up this delicious vegetarian recipe.

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


  • 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


  1. In your food processor mince the beetroot until it is a fine texture making sure it is not too fine.
  2. 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.
  3. 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).
  4. 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.
  5. Can be served hot, cold or at room temperature.


  • 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

Gluten freeDairy free

  • By Anna McCormack

    Woman, mother, advocate for anything that truly nourishes the body, food or otherwise.

  • Photography: Clayton Lloyd