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I hate to say it but autumn is definitely under way. Despite the meteorological downsides to this there is a wonderful pay off in fresh food at the moment as this is prime season for a huge array of delicious foods that have been growing and ripening over summer. Yum. So I’ll be adding a few posts on food in the coming weeks as we all transition towards warmer, heartier fuel for our Bikram yoga practice.

Beetroot is one of my favourites — packed with anti-oxidants, vitamins and minerals including folate, vitamin C, manganese and potassium — they lend gorgeous colour to your food. I’ve mentioned my love of carrot, beetroot, apple and ginger juice before, which is a terrific boost in any season. If you’re looking for a solid meal, however, this Herbed Lentil and Beetroot Couscous with Halloumi recipe from Delicious Magazine is on the money.

Please share your favourite beetroot recipes or tips in the comments.


Herbed lentil and beetroot ‘couscous’ with halloumi and spiced seeds recipe

By Maria Elia

Serves 4 |Takes 1 hour to make, 40 minutes to cook |This colourful and herby vegetarian dish is healthy, filling and tastes great too


for the lentil and beetroot ‘couscous’
150g raw beetroot, peeled
100g cooked puy lentils
1 banana shallot, finely chopped
10g finely grated fresh ginger
100g pickled dill cucumbers or gherkins, finely diced
20g each roughly chopped fresh dill, flatleaf parsley and mint
1½ tbsp red wine vinegar
2 tbsp olive oil
Squeeze of lemon juice (optional)
Cumin-seed flatbreads to serve (see deliciousmagazine.co.uk/cumin-flatbread for a recipe)

for the roast beetroot
400g evenly sized beetroots
Olive oil for drizzling

for the spiced seeds
30g each sunflower and pumpkin seeds
1 tbsp olive oil
1 tsp ground cumin
Pinch of cayenne pepper

for the halloumi
300g halloumi, cut into slices
2 tbsp olive oil


1. For the lentil and beetroot ‘couscous’, trim the beetroot, then chop into small pieces. Pulse in a food processor until finely chopped. Put in a bowl and mix with the rest of the ingredients except for the lemon juice and flatbreads. Taste and season, adding lemon juice if required, then chill until needed.
2. For the roast beetroot, preheat the oven to 180°C/fan160°C/gas 4. Wrap each beetroot in foil and roast for 30-40 minutes until tender when pierced with a knife. Remove from the oven and foil, leave until cool enough to handle, then slip off the skins (you may want to wear gloves) and cut into bite-size pieces. Drizzle with olive oil, season and set aside.
3. For the spiced seeds, toss the ingredients together with a large pinch of salt, spread on a baking tray and cook for around 5-10 minutes until golden. Set aside.
4. For the halloumi, heat the oil in a non-stick frying pan, add half the cheese slices, then fry for 2-3 minutes until golden, turning once. Repeat with the remaining slices, then serve immediately with the roasted beetroot, beetroot ‘couscous’ and flatbreads on the side.