Tender roasted beets pair with orange-infused yogurt and savoury cumin seed, a spice that aids in digestion.
2 lb (1 kg) beets, halved if large
2 Tbsp (30 mL) extra-virgin olive oil, divided
1/2 cup (125 mL) plain yogurt
1 Tbsp (15 mL) orange juice
1/4 tsp (1 mL) sea salt
1/4 cup (60 mL) chopped fresh parsley
2 tsp (10 mL) whole cumin seeds or zaíatar
Preheat oven to 425 F (220 C). Place beets in 13 x 9 in (33 x 23 cm) baking pan and drizzle with 1 Tbsp (15 mL) oil. Fully cover with parchment paper and bake for 1 to 1 1/2 hours, until tender. Remove from oven, cool, and chill in refrigerator for at least 2 hours. Once chilled, slice beets into quarters and place on large serving platter or individual salad plates.
In medium bowl, stir yogurt, orange juice, salt, and remaining 1 Tbsp (15 mL) oil together until combined; spoon on top of beets. Garnish with a scattering of parsley and cumin seeds or za’atar. Serve chilled.
Each serving contains: 184 calories; 6 g protein; 8 g total fat (1 g sat. fat, 0 g trans fat); 25 g total carbohydrates (18 g sugars, 5 g fibre); 349 mg sodium
source: “Trace the Spice Route“, alive #391, May 2015