Cumin Roasted Beetroot and Yoghurt

"A recipe from "The Sydney Morning Herald" 20 Oct 2009"
 
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Ready In:
1hr 10mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Preheat oven to 180°C.
  • Place whole beetroots in a roastingpan and scatter with thyme and roughly chopped garlic (with skins still on). Drizzle with oil and cover with foil and bake at 180C for 1 hours or until a skewer passes through easily.
  • Once cool, peel beetroots and cut into rough cubes.
  • Use a mortar and pestle and lightly crush the cumin seeds, do not grind.
  • Combine the cumin seeds, olive oil and sherry vinegar and pour over cut beetroots.
  • Mix yoghurt and coriander leaves through beetroots, season with salt and serve.

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RECIPE SUBMITTED BY

Recently relocated to Queensland, warmer seas for sailing and fishing. Aside from cooking for my family I do cake decorating (mainly wedding cakes) and recently unusual jams - adding spices and herb - and preserves and cheese making
 
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