ROASTED BEETS WITH CHILES, GINGER, YOGURT AND INDIAN SPICES

ROASTED BEETS WITH CHILES, GINGER, YOGURT AND INDIAN SPICES image

Yield 2 - 3 servings

Number Of Ingredients 12

Previous Next

1 3/4 pounds beets; a mix of red, yellow and chiogga is nice
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt, more to taste
Pepper to taste
1/2 teaspoon black mustard seeds
12 teaspoon cumin seeds
1 fat garlic clove, finely chopped
1/3 cup plain Greek yogurt
1/2 jalapeno pepper, seeded and finely chopped
1 teaspoon grated fresh ginger1 teaspoon lime juice, more to taste
2 tablespoons chopped fresh cilantro
Pomegranate seed for garnish, optional

Steps:

Heat the oven to 375. Peel the beets and cut into 1-inch chunks. Toss with the oil and season the 1/4 teaspoon salt and pepper. Roast for 30 minutes, tossing occasionally, then sprinkle with mustard seeds, coriander and cumin and roast until the beets are tender, about 15 minutes more. While the beets roast, prepare the dressing: mash the garlic with a pinch of salt until it forms a paste. Place yogurt in a bowl; whisk in garlic paste, jalapeno, ginger, 1/4 teaspoon salt and lime juice. whisk in the cilantro. Scrape the warm beets into a large bowl. Stir in the dressing and pomegranate seed. Taste and adjust seasoning if necessary.