3 or 4 medium/large beet roots
350 ml stock
1 teaspoon of cumin
1 teaspoon of black pepper
200/250ml soja yoghurt natural
Juice of 1 lime
Start wrapping the red beets in aluminum foil, put them on a baking tray and place in the oven, at 180 degrees for about 3 hours or until they are roasted.
Remove the aluminum foil, let the beets cool down a little and remove the skin.
Cut the beets into pieces and put them in a blender. Add the cumin, lime juice and broth and grind well.
Add the yogurt and mix a little more.