Serve this colorful chutney with Indian-style braised chicken or lamb, and saffron rice.

4 medium beets

2 Tbsp olive oil

1 Tbsp minced fresh ginger

2 tsp minced serrano pepper

1 Tbsp cooking oil

1 tsp salt

½ tsp ground black pepper

1 Tbsp minced cilantro

1-1/2 tsp red wine vinegar

Juice of ½ lime

Big pinch cayenne pepper

Preheat oven to 400°F. Place beets in a baking dish and add water to 1/8-inch. Season with salt and cover tightly with foil. Bake until tender, 30 minutes to an hour.

Cool and peel the beets and cut into small dice. Combine beets with the remaining ingredients and adjust flavor with salt, vinegar and cayenne. Refrigerate until serving.