RecipeDB

Cooking in progress....

Cumin Roasted Beetroot and Yoghurt

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.0951
Energy (kCal)323.9592
Carbohydrates (g)2.9775
Total fats (g)35.4338
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 180°C. | 2. Place whole beetroots in a roastingpan and scatter with thyme and roughly chopped garlic (with skins still on). Drizzle with oil and cover with foil and bake at 180C for 1 hours or until a skewer passes through easily. | 3. Once cool, peel beetroots and cut into rough cubes. | 4. Use a mortar and pestle and lightly crush the cumin seeds, do not grind. | 5. Combine the cumin seeds, olive oil and sherry vinegar and pour over cut beetroots. | 6. Mix yoghurt and coriander leaves through beetroots, season with salt and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beetroot 600 - - - -
    thyme 1 tablespoon chopped 2.424 0.5868 0.1334 0.0403
    garlic 1/2 2.235 0.4959 0.0954 0.0075
    oil 40 ml 303.3202 0.0 0.09699999999999999 34.4455
    cumin seed 2 teaspoons roasted 15.75 1.8581 0.748 0.9353
    extra virgin olive oil 40 - - - -
    sherry wine vinegar 20 - - - -
    yoghurt 1 tablespoon - - - -
    coriander leaf 1 tablespoon shredded 0.23 0.0367 0.0213 0.0052
    salt - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition