Baked spiced beetroot with herb yogurt sauce

Method

1. Heat the oven to 200°C/180°C fan/ gas 6. Lightly toast the cardamom, cumin and coriander seeds in a dry frying pan for 2-3 minutes, tossing regularly, until fragrant. Lightly crush in a pestle and mortar, then mix with the oil and salt in a small (including the stem if still attached), then cut an ‘x’ in the top of each beetroot, to about a third of the way down. Put on a square of baking paper or foil, then drizzle over 1 tbsp of the spiced oil, including the spices.
2. Tightly wrap the beetroot in the paper/foil, then put in a baking dish in the oven for 1 hour 15 minutes for small-medium beetroot, or bake for 10-15 minutes longer if they’re large.
3. For the dressing, roughly chop the herbs and whizz in a food processor with the yogurt, lemon juice, olive oil and seasoning. Serve the beetroot with the yogurt dressing on the side.bowl. Cut the tops off the beetroot.