Gratinated beetroot with spiced rice

Ingredients for 4 servings:

• 1 kg beetroot, cooked, vacuum-packed
• 1 tbsp cornstarch
• 1 can coconut milk
• 50 g cashew nuts
• 30 g desiccated coconut
• 30 g breadcrumbs, preferably wholemeal
• ½ tsp chili flakes
• salt and pepper
• 250 g basmati rice
• 1 tbsp oil
• 1 star anise
• ½ tsp cinnamon
• 1 bay leaf
• n. B. Clove powder
• n. B. Coriander powder
• salt and pepper
• 2 tsp lemon juice
• e.g. roasted sesame oil
• n. B. Coriander greens, chopped

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

For the beetroot, preheat the oven to 200°C (top/bottom heat). Halve the beets (peel if home-cooked) and cut into thin wedges. Mix the cornstarch with a little water until smooth and stir well into the coconut milk. Season with salt and pepper and toss with the beetroot in a baking dish. Roughly chop the cashews, mix with the desiccated coconut, breadcrumbs, 1/4 teaspoon of salt, and chili powder, and sprinkle over the beetroot mixture. Cook in the hot oven for about 15 minutes. Rinse the rice in a sieve and drain well. Heat the oil in a pan and sauté the star anise, cinnamon, bay leaf, cloves, and coriander for about 1 minute (over low to medium heat to prevent the spices from burning). Add the rice and fry briefly. Pour in 500 ml of water and add 1 teaspoon of salt. Cook over low heat for about 10 minutes (depending on the type of rice). Then add lemon juice and season with salt and pepper. Serve the rice with beets. Sprinkle with cilantro leaves, if desired, and drizzle with sesame oil.