Baked spiced beetroot with herb yogurt sauce
- Published: 11 Jan 16
- Updated: 4 Mar 25
Aromatic spiced beetroot pairs perfectly with tangy and herby yoghurt in this side dish recipe.
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Ingredients
- Seeds from 3 cardamom pods
- 2 tsp cumin seeds
- 1 tsp coriander seeds
- 8 tbsp extra-virgin olive oil
- 1 tsp sea salt
- 8-12 beetroot, depending on size
For the yoghurt dressing
- Small bunch each fresh mint, fresh coriander and fresh parsley
- 250g thick greek yogurt
- Juice ½ lemon
- Drizzle extra-virgin olive oil
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Method
- Heat the oven to 200°C/180°C fan/ gas 6. Lightly toast the cardamom, cumin and coriander seeds in a dry frying pan for 2-3 minutes, tossing regularly, until fragrant. Lightly crush in a pestle and mortar, then mix with the oil and salt in a small (including the stem if still attached), then cut an ‘x’ in the top of each beetroot, to about a third of the way down. Put on a square of baking paper or foil, then drizzle over 1 tbsp of the spiced oil, including the spices.
- Tightly wrap the beetroot in the paper/foil, then put in a baking dish in the oven for 1 hour 15 minutes for small-medium beetroot, or bake for 10-15 minutes longer if they’re large.
- For the dressing, roughly chop the herbs and whizz in a food processor with the yogurt, lemon juice, olive oil and seasoning. Serve the beetroot with the yogurt dressing on the side.bowl. Cut the tops off the beetroot.
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- Recipe from November 2015 Issue
Nutrition
Nutrition: per serving
- Calories
- 182kcals
- Fat
- 16.1g (3.9g saturated)
- Protein
- 3.1g
- Carbohydrates
- 5.3g (4.8g sugars)
- Fibre
- 1.9g
- Salt
- 0.8g
delicious. tips
Make the spiced oil up to 24 hours ahead and keep in a sealed jar.
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