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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 225.12 Kcal (943 kJ) | ||
| Calories from fat | 174.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.44g | 30% | |
|---|---|---|---|
| Sodium | 225.53mg | 9% | |
| Potassium | 511.86mg | 11% | |
| Total Carbs | 10.07g | 3% | |
| Sugars | 10.53g | 42% | |
| Dietary Fiber | 3.21g | 13% | |
| Protein | 3.25g | 6% | |
| Vitamin C | 8.7mg | 14% | |
| Iron | 120.8mg | 671% | |
| Calcium | 42.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 121.7 Kcal (510 kJ) | ||
| Calories from fat | 94.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.51g | 30% | |
|---|---|---|---|
| Sodium | 121.92mg | 9% | |
| Potassium | 276.72mg | 11% | |
| Total Carbs | 5.44g | 3% | |
| Sugars | 5.69g | 42% | |
| Dietary Fiber | 1.73g | 13% | |
| Protein | 1.76g | 6% | |
| Vitamin C | 4.7mg | 14% | |
| Iron | 65.3mg | 671% | |
| Calcium | 23.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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