Cumin Roasted Beetroot And Yoghurt

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 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

Recipe

• 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.