Preheat your oven to 180 deg C
Place whole unpeeled beetroots ( 600gm ) on a baking tray and scatter with dried thyme and 1/2 HEAD of garlic with skin on .
Drizzle with vegetable oil , cover with foil and bake for 1 hour or until beetroots are tender .
Remove from oven and cool , then peel and cut into rough dice
In a small bowl combine 2 tsp of dried cumin seeds , 40ml of olive oil and 20 ml of balsamic vinegar
Pour over beetroots
Mix 1 tbs of thick natural Greek yoghurt through the beetroot mix .
Season with salt and pepper .
Stir through 2 tbs of finely chopped coriander
Place 2 tbs of chia seeds in a small pot with 4 tbs of water , bring to the boil and allow to the chia to absorb the liquid , Then stir through the beetroot and yoghurt mixture .
Place whole unpeeled beetroots ( 600gm ) on a baking tray and scatter with dried thyme and 1/2 HEAD of garlic with skin on .
Drizzle with vegetable oil , cover with foil and bake for 1 hour or until beetroots are tender .
Remove from oven and cool , then peel and cut into rough dice
In a small bowl combine 2 tsp of dried cumin seeds , 40ml of olive oil and 20 ml of balsamic vinegar
Pour over beetroots
Mix 1 tbs of thick natural Greek yoghurt through the beetroot mix .
Season with salt and pepper .
Stir through 2 tbs of finely chopped coriander
Place 2 tbs of chia seeds in a small pot with 4 tbs of water , bring to the boil and allow to the chia to absorb the liquid , Then stir through the beetroot and yoghurt mixture .
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