I started my previous post by saying that I don’t do many breakfast foods on here, and here I am now with another one. This is inadvertently becoming a new trend. Lassi is strictly speaking not a breakfast food, but fruit lassi, yogurt-smoothie—really, what’s the difference?
I make the mango and cardamom lassi and this savoury pineapple one fairly regularly and while they’re still up top on my list (before you ask, yes, I freeze mangoes), this roasted beet version has quickly edged its way to becoming a new favourite.
The beets in question are covered in foil and roasted until tender and a knife inserted into it yields without any resistance. You want that. Soft and tender beets = velvety smooth lassi afterward. Roasting also accentuates the flavour and further intensifies their earthy sweetness, making this a really good breakfast option without the addition of extra sweeteners. You saw this coming, but I’ll say it anyway: roast beets in larger numbers that you would immediately need, and freeze the rest in individual portions. You’ll be glad you did.
I’m not one for dramatic displays of food, but just the look of this neon, almost luminescent pink colour is enough to get me excited about breakfast. I should add: beet spatters are a real pain to get out, so it helps to be a little mindful while blitzing. You’d have thought I’d know this by now.
- 1 medium beetroot, cubed with the skin left on
- 1 cup yogurt
- 1/4 tsp cumin seeds
- 2 tbsp chia seeds
- Salt, to taste
- 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.
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