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Put the beetroot, oil, a half-teaspoon of salt and a good crack of pepper in a medium saucepan on a medium-high heat.
Fry, stirring occasionally, for five minutes, until lightly caramelised, then stir in the orange juice and ginger, and cook for another two minutes, until the liquid has completely evaporated.
Take off the heat, stir in the pomegranate molasses, leave to cool for five to 10 minutes, then stir in the lemon juice.
Mix the yoghurt, chaat masala and a quarter-teaspoon of salt in a small bowl, then spoon it into the centre of a serving plate.
Make a roughly 10cm-wide well in the middle, then pile the beetroot into it.
Arrange the poppadoms around the edge of the yoghurt, then sprinkle the orange zest, pomegranate seeds, coriander and a few pinches of extra chaat masala all over the top.