An easy accompaniment to spicy curries with beetroot and yoghurt.
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.