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

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

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.

No additional tips available.

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

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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.

Cumin Roasted Beetroot and Yoghurt

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