Happy New Year everyone! Here’s to a great year. I always try to start out positive as you never know what is going to be thrown at you. At the very least, start on a high note! After the bustle of the holidays it’s time to reconnect and get back to sharing good food. I’m starting with an easy and healthy side dish given that people’s resolve to be healthy is still going strong 4 days into the year. Beetroot Raita fits that bill. It’s an easy dish to compliment those spicy curries.
Technique for the Beetroot Raita.
Some may choose to roast the beetroot, which is perfectly fine. I chose to boil the beetroot to cook. I peeled and coarsely chopped the beetroot into small pieces before cooking. It will cook faster that way.
Mix the spices together and toss the cooled beetroot into the mixture until the beetroot is evenly coated.
Add the plain yoghurt and stir well. Chill in the fridge until you are ready to serve.
It’s a pity that the beetroot couldn’t keep it’s colour. It does work as a nice counterbalance to the heat of the curry and we do love our spicy curry!
An easy accompaniment to spicy curries with beetroot and yoghurt.
- 1 cup peeled and coarsely chopped beetroot
- 4-6 oz plain yoghurt
- 1 tbsp freshly grated ginger
- 1 tsp ground cumin
- 1/4 tsp asafoetida
- 1 tsp ground chili
- 1 tbsp fresh cilantro, torn
- 2 tsp lime juice
- sea salt
- freshly ground pepper
Boil the peeled and chopped beetroot until tender. Just make sure you don’t let it get mushy. You want the beetroot to hold its shape. Drain and rinse with cold water to stop the cooking.
In a small bowl add the spices and juice together. Toss the beetroot in the spices until well coated.
Mix in the plain yoghurt. Chill in the fridge until ready to serve.