Cumin Roasted Beetroot and Yoghurt Recipe

Name: Cumin Roasted Beetroot and Yoghurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 g beetroots; 1 tablespoon thyme, chopped; 12 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

Servings: persons

1
Preheat oven to 180C.
2
Place whole beetroots in a roastingpan and scatter with thyme and roughly chopped garlic (with skins still on).
3
Drizzle with oil and cover with foil and bake at 180C for 1 hours or until a skewer passes through easily.
4
Once cool, peel beetroots and cut into rough cubes.
5
Use a mortar and pestle and lightly crush the cumin seeds, do not grind.
6
Combine the cumin seeds, olive oil and sherry vinegar and pour over cut beetroots.
7
Mix yoghurt and coriander leaves through beetroots, season with salt and serve.

3767

kcal

Calories

Fat

794

Carbs

145

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 600 g beetroots, 1 tablespoon thyme, chopped, 12 head garlic, skin on, 40 ml oil, and more.

Yes, Cumin Roasted Beetroot and Yoghurt falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cumin Roasted Beetroot and Yoghurt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions