Roasted Beetroot with Ginger, Chives & Peanut–Lime Dip | VEGAN

Some recipes arrive quietly and stay. This roasted beetroot with ginger, chives and a peanut lime dip is one of those dishes for me. It is simple, earthy and deeply satisfying, yet layered. The sweetness of beetroot, the warmth of ginger, the freshness of chives and the calm richness of peanuts come together without forcing anything. When I made it again recently, I realised how closely it mirrors the guiding word I have chosen for 2026: Yutori.

Yutori is a Japanese concept that does not have a single direct translation. It is often described as spaciousness, margin or leeway. At its core, Yutori refers to having enough room in your life. Room in time, in energy and in attention. It is the opposite of constant tightness, rushing or filling every gap. Yutori does not mean living slowly all the time or removing ambition. It means designing life in a way that allows for ease within effort.

In Japanese culture, Yutori can apply to many areas. In education, it refers to leaving space for curiosity rather than overload. In daily life, it means having enough margin so that small disruptions do not immediately turn into stress. Emotionally, it is about inner spaciousness. The ability to pause, reflect and respond with clarity instead of reacting out of pressure.

In the kitchen, Yutori shows up very naturally for me. Roasting beetroot takes time. There is no shortcut if you want depth and sweetness. The dip asks for attention rather than speed. You taste, adjust, pause, taste again. Cooking this way feels aligned with purpose and mindfulness because it asks me to be present without pressure. The Japanese flavour notes in this dish are subtle, not literal. They live in the balance, in the restraint, in allowing each ingredient to keep its own voice.

I want to carry this approach into 2026 more consciously. Using a guiding word has become a quiet ritual for me over the years. It helps me return to what matters when things get noisy or overwhelming. Yutori invites me to question where I rush unnecessarily and where I can soften my grip. It reminds me that space is not empty. Space is supportive.

For those who want to work with Yutori in a practical way, these are some of the aspects I find most meaningful:

• Leaving intentional gaps in the day instead of scheduling everything back to back 
• Allowing projects to develop in stages rather than demanding immediate completion 
• Making decisions with enough time to feel into them, even when outcomes matter 
• Accepting that rest is part of productivity, not a reward after exhaustion 
• Creating physical and mental environments that feel calm rather than crowded
•  Letting go of the idea that more effort always leads to better results

 

This feels especially important because 2026 will be a year of change for us. We bought a house and with that comes renovating, planning and eventually moving. These are exciting steps, but they are also demanding. Decisions will pile up. Timelines will exist whether I like them or not. Yutori does not remove the work. It shapes how I move through it. It encourages me to leave breathing room between decisions, to accept that not everything has to be solved at once, to allow the house to become a home gradually.

Food will continue to be one of my anchors during this time. Cooking grounds me when life feels fragmented. Dishes like this beetroot recipe remind me that depth often comes from patience and that care can be felt even in the simplest plate. This is how I want to live with Yutori. With intention, with honesty and with enough space to feel what is actually happening.

I photographed this recipe in our new house while testing the light in different rooms and at different times of day. It felt like an early conversation with the space, long before any renovation begins. As someone who teaches food photography, I find this phase especially exciting. New light conditions invite experimentation, curiosity and a fresh way of seeing familiar subjects - almost like giving myself a refresher course!

If you cook this dish, I hope it brings you a similar sense of calm and presence. A small moment of spaciousness on a plate.

Recipe: Roasted Beetroot with Ginger, Chives and Peanut–Lime Dressing | VEGAN

Print Recipe

By Meeta K. Wolff
Prep Time: 30 min
Total Time: 1 hour 30 min
Makes: 20 pieces from a baking sheet

Ingredients

Beetroot and Marinade

• 1.5 kg small whole beetroot
• 1½ tbsp olive oil
• 2 tsp salt (divided)
• 4½ tbsp rice wine vinegar
• 1 tsp maple syrup
• 25 g fresh ginger, peeled and finely grated
• 15 g chives, cut into 3 cm lengths
• 2½ tsp black sesame seeds, toasted

Peanut–Lime Dressing

• 100 g smooth peanut butter
• 2½ tsp maple syrup
• 2 tbsp soy sauce
• 1½ tbsp lime juice
• 2 tbsp water (adjust for smoothness)

Method

1. Roast the beetroot
   Heat oven to 240°C (220°C fan). Place beetroot on large foil sheets, drizzle with olive oil, and sprinkle with salt.
   Wrap tightly and roast for 1½ hours, until tender when pierced. Unwrap and let cool slightly before peeling.

2. Marinate the beetroot

   In a large bowl, whisk together rice wine vinegar, maple syrup, ginger, and a pinch of salt. Cut each beetroot into six wedges and toss in the marinade. Let sit for 30 minutes to absorb flavor.

3. Make the peanut dip

   In a bowl, combine peanut butter, maple syrup, soy sauce, lime juice, and water. Stir until silky and pourable (add more water if needed).

4. Assemble
   

   Arrange the marinated beetroot on a platter with any remaining marinade. Drizzle with olive oil, and sprinkle with chives and sesame seeds. Serve the dip on the side.

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Verdict

This dish brings together sweetness, warmth and freshness in a way that feels both comforting and quietly exciting. The roasted beetroot becomes soft and almost jammy, the ginger adds gentle heat, the chives lift everything with their green sharpness, and the peanut lime dip ties it all together with depth and brightness. Served as part of our last Soul Dinner, it was one of the plates people returned to and asked about. A dish that feels generous, balanced and deeply satisfying without ever being heavy.

Eat More Veggies:

Quinoa Chickpea Bhel Salad	Buddha Bowl with Baked Falafel, Lentils and Kalettes	Avocado Lentil Mango Verrines

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