Master Chef George Calombaris learnt to appreciate food from his Greek mother and grandmother.
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.