Roasted Beets With Chiles, Ginger, Yogurt and Indian Spices Recipe (2024)

If you’re hoping to make this more authentically Indian (as I did, and I would highly recommend it), you should do a “tarka” separately by sizzling the black mustard seeds in oil in a small pan until they start popping, add the coriander and cumin seeds until they brown and release their aromas, then turn off the heat. Roast the beets separately until they are fully tender, and then toss them with this spice-infused oil. No need to roast further. Then follow Steps 2 & 3 as written. Sublime!

Thanksgiving 2015
Huge hit! I roasted the beets until almost done, slipped the skins off, then cut them and continued with the recipe. Made both the beets and the dressing the day before, spread them on a sheet pan, drizzled with the dressing, and baked until warm. A beautiful, flavorful, healthy side dish for any meal.....also delicious cold the next day.

Excellent. One comment,warm the yogurt to room temperature before mixing in.

I had 1 lg bunch of beets with greens from Farmer's mkt. I cooked stems and greens and set aside. Roasted the beets for 30 minutes then mixed in spices and chopped greens. Kept out until about 15 minutes before serving, put back in oven to reheat. Worked out well and was a good way to incorporate greens. Used the seasonings as directed and I thought the dish (with greens) could have used more. Nice touch with yogurt sauce. The dish was a hit!

Nice! Milder than I thought. I could easily toss in the whole jalapeno and double the ginger. Or I might add a pinch of cayenne. I substituted ground coriander for the whole seeds as their size seemed less than ideal for the final result; the tiny mustard and cumin seeds lend a nice crunch. Will definitely play with this recipe again and again.

I roasted the beets in a foil packet with their skins on. While they roasted, I made the yogurt sauce. After they cool it’s easy to slip off their skins. Then I chopped the beets and put them in the fridge. Before serving I heated some oil and added the spices. When they started to pop, I added the chopped beets and sautéed until they were heated through. Cooled to room temp before serving. I sprinkled them with pomegranate seeds and coriander and passed them with the yogurt sauce on the side.

This was an excellent way to use fresh beets from the farmers market. Very tasty. I found the time in the oven a bit too long and would cut a few minutes on the initial roast the next time

I don't think I had quite 1.75 lbs of beets, but that worked fine. The flavors were great. My partner said they were the most delicious thing he'd eaten! For me, personally, next time I think I would mix powdered coriander into the yogurt mix, instead of using the whole seeds, which I found a bit too intense. I also used a whole serrano instead of half a jalapeno, and the heat was great.

I like this a lot. I put the spices in at the end and that seems to work out just fine.

This was delicious - I ended up using both beets and carrots I had gotten from the farmer's market, and I honestly think the carrots were even better. I agree that the traditional tarka method works really well here for blooming the spices, and suggest using a full serrano if you want some heat. I finished the dressing with some lemon olive oil and sumac. I let the veg reach room temperature and then served on a bed of dark greens with some goat cheese and toasted pine nuts.

Yogurt was divine!

delicious!

Very good! I make this fairly often as a side for our Indian butter chicken.

The sum was less than its parts…

Followed the recommendation to roast and then dress. Outstanding. Really just shockingly good. Make again and again and again.

This is my favorite NYTcooking recipe I've tried so far. Pomegranate makes this extra delicious, as does pan-frying the spices in oil (or ghee), instead of roasting, as other users have recommended.

Really tasty. I added purple carrots and sweet potato too..and sautéed the spices separately then added them with the yogurt mix.Nice to eat spices in winter time.

Wonderful beet recipe. In step 2, make the dressing directly in a large bowl, then toss the beets directly in the dressing.

Use fresh pomegranate seeds - it's actually quite yummy on second try for lunch left overs. The problem was that the pomegranate seeds were going a little off.

This is my new favorite way to cook, and eat, beets.

I loved this. Made more or less as written, scaled down for the single sad beet I had left in my fridge. Served on top of Indian-style savory lentil pancakes. Instead of mixing the dressing with the beets, I just spread the yogurt on the pancake and then put the beets on top. Made for an Instagram-worthy presentation and a truly delicious dinner. Will definitely make this exact combo again!

I riff on this recipe:1. Shred raw beets2. Sautee beets in a pan on low with some olive oil, salt, black pepper until softened (see Mark Bittman's beet gnocchi recipe)3. Add cumin, coriander, crushed dried chilis/flakes, mustard seed to pan and let them bloom4. Add garlic and grated ginger to pan5. Mix, turn off heat, and add a spritz of lime6. Serve in a bowl with some yogurt

Easy. Tasty.