Probably the most vibrant dish you will ever make. I was in awe staring at the vibrant reds, pinks, and oranges of beets, red onions, turmeric, while making this Beetroot Curry, from Waitrose Food magazine. In the States, we would just say “beets,” so don’t be confused by the U.K.’s preferred term of “beetroot.” Try out this easy, vegetarian dinner to change up your weeknight usuals.
How to make it an A+: I preferred lentils to rice, as beets are lacking a lot of texture for me. The rice, however, tastes fab. Also, I was unable to find curry leaves, so just added a little lime zest at the end. (Do not be confused with needing to sub in curry powder…)