Indian Roasted Beetroot With A Yoghurt Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 3-4
Ingredients
  • For the Roasted Beetroot
  • 1 kilo beets, peeled and cut into squares
  • ½ tbsp fennel seeds
  • 1 tsp mustard seeds
  • 1 tsp sesame seeds
  • 1 red onion, cut into quarters
  • 3-4 green chillies, slit lengthwise (adjust quantity according to how hot you like it)
  • 3-4 cloves, garlic (this we will use for the sauce)
  • salt and pepper to taste
  • 2 tbsps olive oil
  • ¼ cup pomegranate seeds
  • For the Yoghurt Sauce
  • 4 tbsps yoghurt
  • 1 inch ginger, cut into thin strips
  • 1 green chilli, chopped
  • roasted garlic
  • 1 tsp mustard seeds
  • 1 tsp oil
  • handful cilantro leaves, chopped fine + for decoration
Instructions
  1. To make the roasted beets, preheat oven to 375°F/175°C. Prepare a baking tray lined with parchment paper. Place the beetroot, onions and garlic and slit chillies on the baking tray and toss with the olive oil and season with salt and pepper. Roast for 30 minutes, tossing occasionally, then sprinkle with mustard seeds, fennel and sesame seeds and roast until the beets are tender, around 15 minutes more.
  2. Take out of the oven and remove the garlic and crush to make into smooth paste.
  3. To make the yoghurt sauce, add the crushed roasted garlic to the yoghurt. Mix in the cilantro leaves. Season with salt and keep aside.
  4. In a wok, heat the oil and fry the ginger strips and the chilli. Once slightly brown add the mustard seeds. Once the seeds start to pop quickly add it to the yoghurt mix and stir to mix.
  5. Toss the beetroot with the yoghurt sauce.
  6. Sprinkle the pomegranate seeds and some additional cilantro leaves.
Recipe by Box of Spice at https://boxofspice.com/2015/11/indian-roasted-beetroot-with-a-yoghurt-sauce/