Preheat oven to 180 C (360 F). Wrap the beetroot pieces in aluminium foil and bake for 20-30 minutes until it’s soft when you insert a knife into it.
Add roasted beets, cumin seeds and salt to a blender and blend until smooth. Add yogurt, chia seeds and 1 cup of water and blend again for a few seconds. (Don’t over-blend – you want to retain some of the crunch of the chia seeds).
Add more water if you want a thinner consistency. Taste and adjust seasoning. Serve immediately or refrigerate until ready to serve.