1.) You only need 4 simple ingredients for this flavorful sauce!
2.) Start by heating your oven to 375 degrees. Wrap a large red beet in tin foil, place it in a pan, then stick it in the oven for one hour. After an hour remove the beet from the tin foil and rinse it under water. The skin should slide off fairly easily under the water.
3.) Add your beet, yogurt, cumin, and salt to the food processor. Blend well until you don’t have any large chunks of beet left. Don’t puree your sauce into a super smooth texture, you should be left with a little bit of texture.
4.) You can use your sauce as a dip, spread, or topping!
Beet Cumin Sauce (Total Time: 70 minutes, Prep Time: 10 minutes, Serves: 4-6)
I was recently visiting a farmers market near me and walked past a cart with some insanely delicious smelling Indian food, so of course I had to stop. I was intrigued by the bright pink sauce they were serving up, and was graciously offered a sample. I was surprised when the vendor told me how few ingredients he used in it, so I went home and made an equally delicious replica! This sauce is surprisingly flavorful for how little is in it. The beets add a sweetness and earthiness, the yogurt adds a creaminess and tang, and the cumin and salt add the perfect amount of spice and warmth. I haven’t experimented with a vegan version of this, but I imagine that an unsweetened coconut or cashew yogurt would tasty pretty dang good as well!
Ingredients
1 large red beet
2/3 cup plain whole milk yogurt
1 tsp cumin
1/2 tsp salt
sprinkle of pepper (optional)
Directions
1: Begin by heating your oven to 375 degrees. Next, wrap your beet in tin foil, then place it in a pan to avoid leakage. Place the pan in the oven for one hour.
2: Take your beet out of the oven, unwrap it, and rinse it in water. You should be able to peel the skin off the beet under the water just by using your fingers.
3: Add all of your ingredients to a blender or food processor and blend. Blend until all the large chunks of beet are gone, don’t blend it into a smooth puree. You should be left with a creamy sauce that has a little bit of texture from the beet.
4: Serve this sauce up however you’d like! I like pairing it with pita and hummus, rice and veggies, ground lamb, and just about anything else!
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