Cumin Roasted Beetroot and Yoghurt

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. 1

   Preheat oven to 180°C.

2. 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. 3

   Once cool, peel beetroots and cut into rough cubes.

4. 4

   Use a mortar and pestle and lightly crush the cumin seeds, do not grind.

5. 5

   Combine the cumin seeds, olive oil and sherry vinegar and pour over cut beetroots.

6. 6

   Mix yoghurt and coriander leaves through beetroots, season with salt and serve.