Cumin Roasted Beetroot and Yoghurt |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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A recipe from The Sydney Morning Herald 20 Oct 2009 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:
1. Preheat oven to 180°C.
2. 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.
3. Once cool, peel beetroots and cut into rough cubes.
4. Use a mortar and pestle and lightly crush the cumin seeds, do not grind.
5. Combine the cumin seeds, olive oil and sherry vinegar and pour over cut beetroots.
6. Mix yoghurt and coriander leaves through beetroots, season with salt and serve.
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