Cumin-roasted beetroot and yoghurt
Master Chef George Calombaris learnt to appreciate food from his Greek mother and grandmother.
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- 600g beetroot
- 1 tbsp chopped thyme
- ½ head garlic, skin on, roughly chopped
- 40ml vegetable oil
- 2 tsp cumin seeds, toasted and crushed
- 40ml extra virgin olive oil
- 20ml sherry vinegar
- 1 tbsp yoghurt
- 1 tbsp coriander, shredded
- Salt, to taste
Preheat oven. Place whole beetroots in a roasting tray and scatter with thyme and garlic.
Drizzle with oil, cover with foil and bake at 180C for one hour or until a skewer passes though easily.
Once cool, using gloves, peel beetroots and cut into rough cubes. Combine cumin seeds, olive oil and sherry vinegar and pour over cut beetroots.
Mix yoghurt and coriander through beetroot, season with salt and serve.