Roasted Beets w Chilies, Ginger, Yoghurt and Indian Spices

YIELD 2 to 3 servings

TIME 1 hour

Roasted Beets With Chiles, Ginger, Yogurt and Indian Spices

Andrew Scrivani for The New York Times

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.

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.

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