Roasted Beet Skewers with Curried Yogurt Dipping Sauce

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  • Total Time: 1 hrs 5 mins
  • Hands-on Time: 45 mins
  • Makes: 12 servings

Turn earthy and sweet cinnamon-roasted beets into an unconventional vegetarian holiday appetizer with this well-spiced yogurt dipping sauce.


  • 12 (4-inch) bamboo or metal skewers, or rosemary stems

  • 6 medium beets, preferably of differing varieties, peeled and cut into 6 wedges each

  • 3 teaspoons grapeseed oil (or substitute peanut oil)

  • 2 teaspoons Frontier Co-op Korintje Cinnamon

  • 1 pinch sea salt

  • 1 pinch white pepper

  • 1/2 cup golden raisins

  • 3/4 teaspoon Frontier Co-op Ground Turmeric

  • 3/4 teaspoon Frontier Co-op Garam Masala

  • 1 pinch white pepper

  • 1/2 teaspoon Frontier Co-op Ground Ginger Root

  • 1/2 teaspoon Frontier Co-op Garlic Powder

  • 1/4 teaspoon Frontier Co-op Ground Cayenne Chili Pepper

  • 1 pinch Frontier Co-op Black Pepper

  • 2 ounces fresh lemon juice (roughly the juice from 1 lemon)

  • 1 1/2 cups plain yogurt


    1. Soak the bamboo skewers or rosemary stems in water for 1 hour (unnecessary if using metal skewers).

    2. Preheat oven to 400 degrees.

    3. If using the rosemary stems, use a skewer to poke "pilot" holes through the sides of each wedge.

    4. In a large bowl, toss the beets with the oil, cinnamon, salt and pepper.

    5. Place three beet wedges on each skewer or stem, and arrange in neat rows in a casserole dish. Roast on the top shelf of the oven for 20 minutes or to desired doneness. Meanwhile, place the raisins and all the spices in a mortar and pestle or food processor and grind to a paste. Add the lemon juice, mix, and then add the yogurt. Mix thoroughly, taste and adjust for salt and white pepper.

    6. Remove the skewers from the oven and serve immediately with the sauce either in a bowl, on the side or drizzled over top.

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