Roasted Beets With Chiles, Ginger, Yogurt and Indian Spices

5.0(483)

The pungent spices, zingy fresh ginger, dollops of tangy yogurt and fiery green chiles found in Indian cuisine tame the sugary beets in this recipe and open up a whole new universe of flavor. In traditional Indian cooking, beets are usually boiled or steamed, then often made into vegetable curries or chutney. But here they are roasted, which intensifies their sweetness.

by Melissa Clark

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IndianWeeknight, Side Dish

Servings

(2–3)

Total time

Calories / serving

231 kcal

Ingredients (14)

serves

1 3/4 pounds beets; a mix of red, yellow and chiogga is nice
2 tablespoons extra virgin olive oilextra-virgin-olive-oil
1/2 teaspoon kosher salt, more to taste
Pepper, to tastepepper
1/2 teaspoon black mustard seedsblack-mustard-seed
1/2 teaspoon coriander seedscoriander
1/2 teaspoon cumin seedscumin
1 fat garlic clove, finely choppedclove
1/3 cup plain Greek yogurtyogurt
1/2 jalapeño pepper, seeded and finely choppedpepper
1 teaspoon grated fresh gingerginger
1 teaspoon lime juice, more to tastelime
2 tablespoons chopped fresh cilantrocilantro
Pomegranate seeds for garnish, optionalpomegranate

Instructions (3 steps)

01Heat 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.

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Rich recipe — supports nutrition-aware planning.