Wrap washed beetroot in foil and bake in gas Mark 4 / 180C for about 30 minutes until just cooked through.
Leave to cool.
Heat the oil in a pan with the mustard seeds until they start popping.
Mix the grated coconut, shallots, chilli flakes, ginger and turmeric and add to the pan.
Cook until starting to brown.
Peel the beetroot and grate coarsely. Add to the pan.
Cook gently for about 5 minutes until starting to dry, making sure you move it around the pan.