Creamy Mashed Potato and Beetroot with Zesty Spiced Beans

1.In a large pot, bring salted water to a boil. Add the cubed potatoes and beetroot. Cook until both are tender, about 15-20 minutes.

2.Once cooked, drain the potatoes and beetroot and return them to the pot. Add the butter and milk, then mash until smooth and creamy. Season with salt and pepper to taste. Set aside.

3.In a skillet, heat the olive oil over medium heat. Add the cumin seeds and sauté for about 30 seconds until fragrant.

4.Add the cooked beans to the skillet along with the coriander powder, smoked paprika, chili powder, garlic powder, salt, and pepper. Stir well to combine and cook for about 5-7 minutes, allowing the flavors to meld together.

5.To serve, spoon the creamy mashed potato and beetroot mixture onto plates, then top with the spiced beans. Garnish with fresh parsley.