Beet Root Masala & Spinach Saag (two recipes!)

Curious about what’s in this week’s veggie box? Check here!

Check out a short video of me making the beet root Masala here

Check out a short video of me making the spinach saag here

A two-part meal this week, with two spice packets and a whole lot of comfort. Serve both over rice for a warm, satisfying dinner.

Spice Profile: Beet Root Marsala - Black pepper, cardamom, cinnamon, cloves, coriander, cumin, fenugreek, ginger, garlic, Kashmiri chiles, mace, nigella, nutmeg, turmeric, yellow mustard, star anise

Spice Profile: Spinach Saag - Cardamom, coriander, cumin, garlic, Kashmiri chiles, turmeric

Beet Root Masala

Rinse and chop 2 medium-large beets (about 1⅓ pounds) into 1-inch cubes. Toss with a little olive oil and spread on a parchment-lined baking sheet. Roast at 400°F for about 30 minutes, until the outsides begin to caramelize.

Remove the beets from the oven and let them cool slightly. Once they’re cool enough to handle, prick them a few times with a fork so they’ll soak up the sauce.

In a saucepan, sauté 1 medium onion in a little oil until translucent. Add the Beet Root Masala spice packet and cook for 1 minute more, just to wake up the spices.

Add the roasted beets and about 2 cups strained tomatoes. Simmer for about 35 minutes adding water as needed, until the beets are fully tender and the sauce has thickened nicely. Add salt to taste.

Spinach Saag

While the beets are roasting, wash and roughly chop 1½ pounds of large spinach.

Sauté 1 medium onion in a little oil until just translucent. Add the Spinach Saag spice packet and cook for about 1 minute.

Transfer the onion and spice mixture to a food processor. Add the spinach in batches, stems and all, and 2 TBS olive oil. Purée until smooth.

Return the spinach mixture to the saucepan and simmer gently until ready to serve. Add salt to taste.

To Serve

Spoon the Beet Root Masala and Spinach Saag over warm rice and enjoy.