Cumin Roasted Beetroot and Yoghurt
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 600 g beetroots
- 1 tablespoon thyme, chopped
- 1⁄2 head garlic, skin on
- 40 ml oil
- 2 teaspoons cumin seeds, roasted
- 40 ml extra virgin olive oil
- 20 ml sherry wine vinegar
- 1 tablespoon yoghurt
- 1 tablespoon coriander leaves, shredded
- salt
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
Coasty
Australia
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