Creamy polenta and lemony honey beetroot

In New Zealand beetroot is available all year round but this antioxidant packed tasty root vegetable is in season November until April. Top creamy polenta with lemony raw and roasted beetroot and you have a healthy, comforting, delicious dinner. Great for any night of the week.



  • 2 cups almond milk
  • 1 cup water, more as needed
  • ½ cup stone ground polenta corn grits (not instant)
  • 1 tablespoon extra-virgin olive oil, more to taste
  • Sea salt
  • ½ small red onion, sliced into wedges
  • ½ Chioggia beet, sliced paper thin, optional
  • 4 cups fresh spinach
  • 1 small garlic clove, minced
  • Squeeze of fresh lemon juice
  • 1 cup Roasted Chickpeas
  • 6 to 8 small Roasted Beets, using this roasting method
  • 2 tablespoons crumbled feta cheese
  • Sea salt and freshly ground black pepper
  • Extra-virgin olive oil
Lemon Dijon Dressing:
  • 2 tablespoons extra-virgin olive oil
  • 1 small clove garlic, minced
  • 2 tablespoons lemon juice
  • ¼ teaspoon Dijon mustard
  • Sea salt and freshly ground black pepper


  1. Make the polenta: In a medium saucepan over medium-high heat, bring the almond milk, water and a ½ teaspoon salt to a gentle boil. Add the polenta and whisk to combine. Reduce the heat to low and simmer, stirring every 5 to 10 minutes. Be careful that the mixture does not start to bubble. This will scorch the polenta and leave a bitter taste. Continue stirring for about 45 minutes or until the polenta has thickened but is still soft and creamy. Stir in 1 tablespoon of olive oil and more salt and pepper to taste. Remove from the heat and set aside. If it thickens before serving, stir in more water or almond milk to reach your desired consistency.
  2. Preheat the oven to 204°c and line a baking sheet with parchment paper. Toss the onion wedges with a drizzle of olive oil and generous pinches of salt pepper. Roast for 25 to 30 minutes or until soft.
  3. Make the Lemon Dijon Dressing: In a small shallow bowl, whisk together the olive oil, garlic, lemon juice and Dijon mustard. Season with salt and pepper. Place the raw Chioggia beet slices in the dressing and let them marinate until you’re ready to plate.
  4. In a medium skillet, heat 1 teaspoon of olive oil over medium heat. Add the spinach and a pinch of salt and pepper and toss. When the spinach starts to wilt, reduce the heat and add the garlic and a squeeze of lemon. Toss and remove from heat.
  5. Assemble plates with a scoop of polenta, the sautéed spinach, roasted onions, roasted chickpeas, roasted beets, raw beets and feta cheese. Drizzle the remaining Lemon Dijon dressing over the vegetables. Season to taste with more salt and pepper.
Serves 2
Prep Time 30 minutes; 60 minutes to cook