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Preheat oven to 425˚F / 220˚C.
Place the beetroot and red onion into a large baking dish. Drizzle over 2 tablespoons of olive oil and season with 1 teaspoon of salt and a good pinch of black pepper. Toss to coat and roast for 20 minutes.
Remove the beets from the oven and add the garlic, ginger, rice, vegetable stock, green chili pepper, cardamom pods, turmeric, and garam masala and stir to combine.
Return to the oven and cook for 15 to 20 minutes or until the rice has absorbed all of the stock.
Remove from the oven and allow to cool for 5 minutes.
Season the beets and rice with salt and pepper and toss to combine. Discard the whole cardamom pods.
To serve, spoon the beetroot and rice into bowls, top with yoghurt, season with salt and pepper, and drizzle with olive oil. Scatter with coriander/cilantro leaves and serve with lime wedges.