Roasted Beets With Chiles, Ginger, Yogurt and Indian Spices
INGREDIENTS
- 1 ¾ pounds beets; a mix of red, yellow and chiogga is nice
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt, more to taste
- Pepper, to taste
- ½ teaspoon black mustard seeds
- ½ teaspoon coriander seeds
- ½ teaspoon cumin seeds
- 1 fat garlic clove, finely chopped
- ⅓ cup plain Greek yogurt
- ½ jalapeño pepper, seeded and finely chopped
- 1 teaspoon grated fresh ginger
- 1 teaspoon lime juice, more to taste
- 2 tablespoons chopped fresh cilantro
- Pomegranate seeds for garnish, optional
PREPARATION
- Heat the oven to 375 degrees. Peel the beets and cut into 1-inch chunks. Toss with the oil and season with 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: 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, 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 seeds, if using. Taste and adjust seasonings if necessary.
