Roasted Beets With Chiles, Ginger, Yogurt and Indian Spices

1 3/4 pounds beets; a mix of red, yellow and chiogga is nice

2 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt, more to taste

Pepper, to taste

1/2 teaspoon black mustard seeds

1/2 teaspoon coriander seeds

1/2 teaspoon cumin seeds

1 fat garlic clove, finely chopped

1/3 cup plain Greek yogurt

1/2 jalapeño pepper, seeded and finely chopped

1 teaspoon grated fresh ginger

1 teaspoon lime juice, more to taste

2 tablespoons chopped fresh cilantro

Pomegranate seeds for garnish, optional

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