This side salad will brighten up any barbecue!
Preheat the oven to 200C or 180C for fan assisted ovens. Line a baking tray with foil, place the beetroots in the middle, season with salt and pepper, drizzle with oil, wrap in foil and bake for 1 hour.
Toast the cumin seeds in a pan with oil for 2 minutes. Peel and cut the beetroot into cubes, place in a mixing bowl, stir in the apple, carrot, seeds, onions and herbs.
Mix the beetroot powder, yoghurt, the zest and juice of one lime and syrup into the salad.