Roasted Beet Skewers with Curried Yogurt Dipping Sauce
Total Time: 01h 05m
Hands-on Time: 00h 45m
Makes: 12 servings
Turn earthy and sweet cinnamon-roasted beets into an unconventional vegetarian holiday appetizer with this well-spiced yogurt dipping sauce.
Share with your friends
Ingredients
- 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 Frontier Co-op® Sea Salt
- 1 pinch Frontier Co-op® White Pepper
- 1/2 cup golden raisins
- 3/4 teaspoon Frontier Co-op® Ground Turmeric
- 3/4 teaspoon Frontier Co-op® Garam Masala
- 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
Directions
- Soak the bamboo skewers or rosemary stems in water for 1 hour (unnecessary if using metal skewers).
- Preheat oven to 400 degrees.
- If using the rosemary stems, use a skewer to poke "pilot" holes through the sides of each wedge.
- In a large bowl, toss the beets with the oil, cinnamon, salt and pepper.
- 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.
- Remove the skewers from the oven and serve immediately with the sauce either in a bowl, on the side or drizzled over top.
From this recipe
Frontier Co-op Frontier Co-op Ginger, Ground, Regenerative Organic Certified® 1.31 oz.
SKU:19467
$7.19
