Cumin roast beetroot recipe

This cumin roast beetroot recipe is packed full of spicy vegetables, including: potassium-packed pumpkin, vitamin C-packed carrots and beetroot, which is a great source of iron and magnesium. A spices and yoghurt dressing give this veggie-friendly dish some extra flavour – to add to its deliciousness.

Ingredients (serves 4)

800g pumpkin or butternut squash

4 raw beetroot

3 carrots

2-3tbsp rapeseed or olive oil

2tsp cumin seeds

Pinch of dried chilli flakes

Salt and pepper

2tbsp hazelnuts, roughly chopped

1 bag herb salad

100ml coconut or natural yoghurt (low fat if you prefer)

1 lime

Method

Heat the oven to 200°C. Peel the pumpkin, beetroot and carrot and chop into bite-size chunks.

Lay a single layer in a large baking tray and drizzle with half of the oil. Sprinkle with the cumin seeds and chilli and season well with the salt and pepper.

Toss the veg well so it’s all coated and roast for 30 minutes until the veg are softened and charred.

Meanwhile toast the nuts in a dry frying pan then set aside.

Once the vegetables are cooked, tip the salad bag onto a large serving plate, spoon the roast veg over the top then scatter with hazelnuts.

Mix together the yoghurt and zest of one lime and dollop over the vegetables, then drizzle the whole plate with the remaining oil, the juice of the lime and a good pinch of salt and pepper.

Recipe courtesy of makemoreofsalad.com