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
1. 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.
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, 1/4 teaspoon salt
and lime juice. Whisk in the cilantro.
3. Scrape the
warm beets into a large bowl. Stir in the dressing and pomegranate seeds, if
using. Taste and adjust seasonings if necessary.
