Roasted Beets With Chiles, Ginger, Yogurt and Indian Spices
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1¾pounds beets; a mix of red, yellow and chiogga is nice
- 2tablespoons extra virgin olive oil
- ½teaspoon kosher salt, more to taste
- Pepper, to taste
- ½teaspoon black mustard seeds
- ½teaspoon coriander seeds
- ½teaspoon cumin seeds
- 1fat garlic clove, finely chopped
- ⅓cup plain Greek yogurt
- ½jalapeño pepper, seeded and finely chopped
- 1teaspoon grated fresh ginger
- 1teaspoon lime juice, more to taste
- 2tablespoons chopped fresh cilantro
- Pomegranate seeds for garnish, optional
Nutritional analysis per serving (3 servings)
231 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 8 grams dietary fiber; 19 grams sugars; 7 grams protein; 537 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 375 degrees. Peel the beets and cut into 1-inch chunks. Toss with the oil and season with ¼ 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.
- Step 2
While the beets roast, prepare the dressing: using the side of a knife or mortar and pestle, mash the garlic with a pinch of salt until it forms a paste. Place yogurt in a bowl; whisk in garlic paste, jalapeño, ginger, ¼ teaspoon salt and lime juice. Whisk in the cilantro.
- Step 3
Scrape the warm beets into a large bowl. Stir in the dressing and pomegranate seeds, if using. Taste and adjust seasonings if necessary.
Private Notes
Comments
If you’re hoping to make this more authentically Indian (as I did, and I would highly recommend it), you should do a “tarka” separately by sizzling the black mustard seeds in oil in a small pan until they start popping, add the coriander and cumin seeds until they brown and release their aromas, then turn off the heat. Roast the beets separately until they are fully tender, and then toss them with this spice-infused oil. No need to roast further. Then follow Steps 2 & 3 as written. Sublime!
Thanksgiving 2015
Huge hit! I roasted the beets until almost done, slipped the skins off, then cut them and continued with the recipe. Made both the beets and the dressing the day before, spread them on a sheet pan, drizzled with the dressing, and baked until warm. A beautiful, flavorful, healthy side dish for any meal.....also delicious cold the next day.
Excellent. One comment,warm the yogurt to room temperature before mixing in.
This is AMAZING!! We love it so much and try to make it once a week or so. My daughter who doesn't like beets cannot get enough of this. Although I try not to be one of the commenters who make changes to recipes as they are written, we have forgotten the whole spices added while cooking and it is still excellent, so I think this recipe is somewhat adaptable.
We are not cilantro eaters in my house. Any suggestions for a replacement for cilantro?
The image also shows pomegranate seeds.
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