This vibrantly coloured dish has some powerful health benefits. It is rich in nutrients that protect against heart disease, birth defects, and certain cancers, in particular stomach and colon cancer. It also makes a great liver tonic.

Beetroot tartare with lime and wasabi dressing


120g beetroot, whole
10g shallot, chopped
15g thyme, chopped
30g Dijon mustard
4 tsp lime juice
sea salt

Papaya dressing
40ml coconut water
40ml vegetable stock
15ml olive oil
150g ripe papaya, seeded, peeled
20ml lime juice
dash sea salt

Lime and wasabi dressing
100ml coconut water
50ml apple cider vinegar
50ml olive oil
5g wasabi powder
4 tsp lime juice
dash sea salt
60g fresh coconut flesh

* Preheat oven to 180ºC. Sprinkle sea salt onto a baking tray, place beetroot on top and cook in oven for 45 minutes. Cool, peel and cut into fine cubes.
* Prepare dressings individually, using this method for both. Place all ingredients except olive oil in a blender and process on medium speed for about 30 seconds. Turn blender to lowest speed and slowly pour in oil until it emulsifies, about 10 seconds. Be careful to add oil slowly, or dressing will separate.
* Place cubed beetroot in a bowl and add remaining Tartare ingredients. Mix well. Add one tablespoon of each dressing to the Tartare, and mix.
* To serve, place cucumber slices in a circle and, using a small bowl as a mould, place the Tartare in the middle of the circle. Garnish with fresh basil and finely sliced cucumber, and drizzle both dressings around the cucumber.

Recipe courtesy of Kamalaya Spa Resort, Koh Samui, Thailand.